These Oven-Roasted Greek Potatoes potatoes are a great side to roast beef or chicken, etc… or just on their own. Delicious!!!
The salt, lemon juice, oregano, and garlic all compliment each other beautifully.
These potatoes just soak up the flavors and couldn’t taste any better.
When I was growing up potatoes were a staple in our home. Usually along with pinto beans and cornbread. I know we had that at least 3 times a week! I don’t ever remember potatoes like these though!
They are delicious and the ones that get overly-brown in the pan and stick a bit are the best ones!
Give the recipe a try.
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- 8 large potatoes peeled, cut into large wedges (about 6-7 wedges per potato)
- 4 garlic cloves minced
- 1/2 cup olive oil
- 1 cup water
- 1 tablespoon dried oregano get the Mediterranean, it's the best!
- 1 lemon juiced
- sea salt
- fresh coarse ground black pepper
- Preheat oven to 420°F Spray a cooking pan large enough to hold the potatoes with pam.
- Put all the ingredients into the baking pan. 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 flavor 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.
Enjoy!
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Recipe based on one by evelyn/athens
Photo by Sackville