Greek Potatoes (Oven-Roasted and Delicious!)

Serves: 8

Prep Time: 10 mins
Cook Time: 1 hrs 20 mins


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


1 Preheat oven to 375°F Spray large baking pan with Pam.

2 Put all the ingredients into a large bowl.

3 Season generously with sea salt and black pepper.

4 Make sure your hands are very clean and toss to distribute.

5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

6 Bake for 40 minutes.

7 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.

8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

9 This will take about another 40 minutes.

10 Do not be afraid of overcooking the potatoes- they will be delicious.

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


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