Greek Potatoes
These wonderful potatoes are great when accompanying roast lamb or chicken, or just on their own. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil or parchment paper.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 | large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) |
| 4 | garlic, minced (more garlic is a good thing, less garlic is a no-no for this recipe) |
| 1/2 cup | olive oil |
| 1 cup | water |
| tablespoon | dried oregano |
| 1 | lemon, juiced |
| sea salt | |
| fresh coarse ground black pepper |
Directions:
Preheat oven to 420°F. Line a baking pan with foil or parchment. Spray with vegetable oil spray.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Source: food.com
