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Greek Potatoes Oven-Roasted

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Ingredients

  • 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
  • 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano (get the Mediterranean, it's the best!)
  • 1 lemon, juiced
  • sea salt
  • fresh coarse ground black pepper

Details

Servings 8
Level of difficulty Average
Preparation time 10mins
 Cooking time 80mins
 Cost Average budget

Preparation

Step 1

Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.

Step 2

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.

Step 3

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.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

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Do not be afraid of overcooking the potatoes- they will be delicious.
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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