Roasted Greek Potatoes

Submitted by luvcookn

"These potatoes are just like the ones at our favourite Greek restaurant...Paros Taverna. They are lemony with just the right balance of garlic and oregano. I never weigh the potatoes...and I always double the liquid mixture....as we like lots of the reduction. I have reduced the salt to 1 tsp as the lemon/garlic/herb takes care of most of the flavour. And most of us don't need that much salt. The roasting time is appoximate as to the size of the potatoes."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 4 lbs potatoes, medium, whole
• 1 cup water
• 1⁄2 cup lemon juice
• 1⁄3 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons dried oregano
• 1 teaspoon pepper

directions

1. Preheat oven to 325 degrees.
2. Combine water, lemon juice, oil, garlic, salt, oregano and pepper in bowl.
3. Peel potatoes and leave whole.
4. Place potatoes in baking dish and pour liquid over all.
5. Bake for 30 minutes and turn potatoes over.
6. Repeat this procedure until potatoes are cooked and the liquid has reduced.
7. Serve potatoes with a spoonful of the reduction.
8. Enjoy!

Reviews

[Nancy M.]

Our family's favorite potato recipe. I always double everything except the amount of potatoes and then after the potatoes are done, I reduce the liquid and pour it back over the potatoes. We even love the leftover potatoes the next day.

 

[Baby Kato]

These greek potatoes were wonderful, lemony and garlicy with a nice amount of herbs. I used the suggested amount of sea salt and fresh ground pepper. So tasty, the potatoes were tender and very flaovrful. I did cook the potatoes for about 1 1/2 hours, it took awhile for the liquids to reduce. Thank you so much for sharing your recipe.

 

[Chocolatl]

These were very good, quite lemony. I reduced the amounts of both salt and pepper. These make a nice change from the usual. Thanks for posting!

 

[Dreamer in Ontario]

This is now my favorite potato recipe. It's simply wonderful. I didn't peel my potatoes since the skins were nice and thin and I cut some of the potatoes so they'd be more uniform in size. Other than that, I followed the recipe as it's written. I wish I'd doubled the sauce as suggested in the intro. Oh yes, I also used a bit less salt since I'm trying to reduce the sodium in my diet. I just ground sea salt over the potatoes before roasting. Thanks for posting.