My garlic still burned. Not sure how to prevent that. Maybe do the first 40 minutes without garlic then mix it in for the second 40?
These are WONDERFUL!!! I'll be making these again! I made these with Greek Meatloaf and Stephen's Greek Salad, but I will not keep these confined to a totally Greek meal! Now I have another way to fix potates!
these were really nice. I used the amount of garlic that was recommended and it was the right amount for us. I had to bake for an addition 20 minutes to get that nice browning on them. Thanks
I can't believe I haven't rated this recipe yet. I make these ALL the time since I found the recipe. When I have fresh potatoes(small red, fingerlings, bakers) and don't know what to do with them, here you go. I sometimes substitute lemon pepper for lemons if I don't have them, but otherwise I make them as is. Sometimes I'll prep them early and let them sit, and sometimes just throw and go. And I ALWAYS line the pan with the RELEASE reynolds wrap, and clean up is a snap! Just throw the foil away and there you go. Otherwise, clean up is a bit messy. I make these for a side item, or sometimes I just have these for dinner. LOVE THEM! Thanks evelyn/athens for sharing a great and simple recipe. Keep them coming!!!!!!
I made these last night and OMG! They are to die for!! I used 7 cloves of garlic. Will make them again and again and again.
I've made this recipe tons of times and it comes out delicious every time! I just make a few minor adjustments. First of all, I add a lot more garlic just because I like the flavour. Secondly, I line my pan with greased parchment paper because I've had problems with the potatoes sticking to the pan. Lastly, I bake the potatoes at about 350 to 375F because I've found that with my oven, the potatoes burn if I put the temperature at 420F. Every time I make these potatoes, they're a big hit, and it's now one of my go-to roasted potato recipes :) It's also great because it uses ingredients I almost always have on hand.
Holy moly these are great potatoes! I lined a cookie pan with foil and sprayed it with PAM. I also mixed everything in a large ziploc bag instead of mixing in the cookie pan (except salt and pepper which I cracked over them once they were on the cookie pan). I had a small half sweet yellow onion I added, as I wanted to use it up, also used 7 garlic cloves instead of 4, as we like garlic. (The house smells divine!!). Otherwise, I stuck with the recipe as written and we also loved the really crispy, dark ones that looked burned the best. I only had one potato that stuck and I turned all of them with two forks. When they were done cooking I placed them on another parchment lined cookie pan and put them in the oven to drain any excess oil. They were in there for about 5 minutes (oven was off but still warm), while our lobster tails were cooking. Yummy dinner and the potatoes were every bit as delicious as the lobster! Will definitely make again and again.
I made these potatoes for the first time (I've been meaning to for a long time!) this week for my new family - I just relocated from Toronto to Winnipeg for love. I needed something that was simple and delicious, and would go with my fabulous souvlaki - and wow, did this to the trick! The only change I made was to use baby potatoes as that's what Harry had on hand (used 5 baby potatoes per large potato, probably could have used 6 or 7). I cut the potatoes in half to soak in the wonderful juices, popped them in the oven as directed, and was rewarded with the best potatoes with the least effort I've ever had! Thanks, Evelyn, for sharing this garlicky, lip-smacking, dish - reminiscent of my trip to Santorini years ago with my Mom. This will be my go-to Greek potato dish from now on!
This turned out very nice, Left out the water and only added 1 tlbsp of oil, I put mixture into a ziplock bag and put in zuchini,mushrooms,cauliflower left it for about 1 hour then cooked them in a George forman grill, very healthy and went well with my weight watchers programme. Thanks for posting
These were very good, I cut the recipe in half except for the garlic and used red potatoes. Even though I cut them smaller than I should have the took extra time to cook and I had to tranfer them to a bigger pan to get them to really brown (my fault, not the recipe). I would like more herbs than just the oregeno but still enjoyed them. Made for Best of 2010 tage