GREEK POTATOES
8 large potatoes, peeled, cut into large wedges
(about 6-7 wedges per potato)
4-6 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
sea salt
fresh coarse ground black pepper
4-6 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
sea salt
fresh coarse ground black pepper
Preheat oven to 420°F. Put all the ingredients into a baking pan
large enough to hold them. Season with salt and black pepper. Toss everything to
distribute evenly. 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. Add
1/2 cup more water if pan appears to be getting dry, and pop back into oven to
brown other side of potatoes for another 40 minutes or more if needed.
Haylee’s Note:
These are the best potatoes I think I have ever
made! We made these to go with a Greek
meal, but I think these would be great with ANYTHING! This is definitely a keeper! For the original recipe click HERE.
1 comment:
I have done a slightly different version of these and I agree they are wonderful. I am particularly anxious to try these. Looks even better!
You are a wizzard!
Aunt DeAnna
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