Recipes Greek Potatoes (Oven-Roasted and Delicious!)

aginfo

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8 large potatoes , peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves , minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of , to 1 1/2
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea! Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper then 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.

Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Read more: http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782#ixzz1hkl9qv8c
 
 
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