Editors' Pick
Greek Potatoes (Oven-Roasted and Delicious!)
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These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. 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, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
- Ready In:
- 1hr 29mins
- Serves:
- Units:
645
People talking
ingredients
- 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 (to taste)
- 1 large lemon, juiced
- 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.
- 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.
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RECIPE MADE WITH LOVE BY
@evelynathens
Contributor
@evelynathens
Contributor
"These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. 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, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot."
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Has anyone tried these with feta? When you go to eat them while hot, crumble some cold feta over them. Even an extra squeeze of lemon . My Yoa Yia from Greece made her potatoes similar to this recipe and always crumbled feta over them. Yummy!Reply
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I've been making this recipe for a few years now, and it's a hit! Someone suggested using chicken bouillon cube(s) instead of the salt, and it really adds to the flavour. I also use a lot more oregano than in the recipe. A glass baking dish seems to clean up the easiest. Afterwards I give a quick rinse and put it straight in the dishwasher. The dish looks ugly going, but is often completely clean coming out, or I might have a couple of tiny spots that need scrubbing.Reply
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These are a family favourite! I get requests from extended family to make these. I have to make two batches.Reply
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Amazing!!!!!! Not enough words to say how good these are.Reply
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I use 1 1/3 tbsp of minced garlic, if I can't get fresh garlicReply
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