Greek Potatoes (oven-roasted and Delicious!)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup olive oil
- 1 cup water
- sea salt
- 8 large potatoes peeled, cut into large wedges (about 6-7 wedges per potato)
- 4 cloves garlic minced (more garlic is a good thing, less garlic is a no-no for
- 1 tablespoon oregano (get the mediterranean, it's the best!)
- 1 lemon, juice of (up to 1/2)
- fresh coarse ground black pepper
- Carbohydrate 66.5255062501933 g
- Cholesterol 0 mg
- Fat 3.77431875003075 g
- Fiber 8.86425014747108 g
- Protein 7.731825000033 g
- Saturated Fat 0.57354750000798 g
- Serving Size 1 1 Serving (402g)
- Sodium 42.719000000045 mg
- Sugar 57.6612561027222 g
- Trans Fat 0.188673750005071 g
- Calories 319 calories
1Preheat oven to 440F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea! 2Put all the ingredients into a baking pan large enough to hold them. 3Season generously with sea salt and black pepper. 4Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. 5The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. 6Bake for 40 minutes. 7When 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. 8Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. 9This will take about another 40 minutes. 10Do not be afraid of overcooking the potatoes- they will be delicious. 11Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
