Tuesday, January 17, 2012

Greek Potatoes

Greek Potatoes

  • 8 large potatoes, washed, dried and cut into wedges (6-8 wedges per potato)
  • 5 cloves garlic (minced)
  • ½ c olive oil
  • 1 c water
  • 1 ½ T dried oregano
  • 1 large lemon (juiced)
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • Cooking spray


Preheat oven to 250 C
Choose a baking pan with sides so that the liquid does not roll off the pan during baking.
Spray the pan with cooking spray.
Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.
Bake for 40 minutes.
When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.

If all of the liquids have been absorbed and pan is looking dry, add 1 c water.

Return to the oven for another 40 minutes.

Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.

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