Greek Potatoes (Oven-Roasted and Delicious!)

Greek Potatoes (Oven-Roasted and Delicious!)
Greek Potatoes (Oven-Roasted and Delicious!)
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.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 8
white meat free gluten free red meat free shellfish free dairy free pescatarian
  • 1/2 cup olive oil
  • 1 cup water
  • sea salt
  • fresh coarse ground black pepper
  • 1 tablespoon dried oregano (to taste)
  • 1 large lemon juiced
  • 8 large potatoes, peeled, cut into large wedges (abou
  • 4 garlic cloves, minced (more garlic is a good thin
  • Carbohydrate 1.4445 g
  • Cholesterol 0 mg
  • Fat 3.4155000043004 g
  • Fiber 0.634499974250793 g
  • Protein 0.162 g
  • Saturated Fat 0.471285000593799 g
  • Serving Size 1 1 serving(s) (47g)
  • Sodium 73.6020375010878 mg
  • Sugar 0.810000025749206 g
  • Trans Fat 0.113130000116455 g
  • Calories 33 calories

[ { "@type": "HowToStep", "text": "Preheat oven to 420degreesF A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!" }, { "@type": "HowToStep", "text": "Put all the ingredients into a baking pan large enough to hold them." }, { "@type": "HowToStep", "text": "Season generously with sea salt and black pepper." }, { "@type": "HowToStep", "text": "Make sure your hands are very clean and put them in the pan and give everything a toss to distribute." }, { "@type": "HowToStep", "text": "The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn." }, { "@type": "HowToStep", "text": "Bake for 40 minutes." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes." }, { "@type": "HowToStep", "text": "This will take about another 40 minutes." }, { "@type": "HowToStep", "text": "Do not be afraid of overcooking the potatoes- they will be delicious." }, { "@type": "HowToStep", "text": "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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