Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
3 pounds russet potatoes, peeled and cut lengthwise into 6 wedges½ cup extra virgin olive oil1/3 cup freshly squeezed lemon juice1 teaspoon dried Greek oregano1 clove garlic, mincedKosher salt and freshly ground black pepper3/4 cup chicken stock
Preheat your oven to 425F. In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic, 2 teaspoons salt and ¼ teaspoon pepper. Add the potato wedges and toss together. Make sure the potatoes are evenly coated with the olive oil mixture. Spread the potatoes in a single layer on a baking sheet. Pour the chicken stock around the potatoes, distributing evenly, but not pour the stock onto the top of the potatoes.
Bake uncovered, rotating halfway through until the liquid has evaporated and the potatoes are tender and golden brown, about 40 to 45 minutes.
When the potatoes are done, using a metal spatula, loosen the potatoes from the baking sheet. Let the potatoes rest for 5 minutes before serving.
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