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Greek Potatoes (Oven-Roasted and Delicious!)

Recipe #87782 | 1½ hours | 10 min prep | SERVES 6 -8 (Change Servings)

RECIPE BY: evelyn/athens

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.

Posted on: Mar 30, 2004

Ingredients

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

    1. 1
      Preheat oven to 440°F.
    2. 2
      Put all the ingredients into a baking pan large enough to hold them.
    3. 3
      Season generously with sea salt and black pepper.
    4. 4
      Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
    5. 5
      The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
    6. 6
      Bake for 40 minutes.
    7. 7
      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.
    8. 8
      Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
    9. 9
      This will take about another 40 minutes.
    10. 10
      Do not be afraid of overcooking the potatoes- they will be delicious.
    11. 11
      Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.

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    Featured Reviews for This Recipe

    From: VIVNS

    On May 7, 2008

    Wow, I figured 196 people couldn't be wrong but I was a little skeptical about adding lemon to my potatoes. I loved it. Thanks for the great recipe. I think we used a little less potato so we cut the oil in half and the water down a little too. And I put my fresh oregano to use. It needed a trim. The tough to clean dish is worth it. Thanks again.

    1 person found this review helpful

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  • From: Jean_224

    On Apr 21, 2008

    Truly tasty! I made these as a side dish for our Seder super and this was an absolute hit! Thank you for posting...will make again and again!

    1 person found this review helpful

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    From: Bergy

    On Apr 26, 2004

    You bet these are delicious! Loved them and they look great too.. my potatoes were a bit smaller so it only took one hour. Very easy to do recipe. I got the potatoes ready earlier in the day and marinated them in the oil/water/lemon mixture. Thanks for a do again & again recipe Eveltn

    17 people found this review helpful

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  • From: SuzieQue

    On May 6, 2004

    I have made these twice and am just now getting around to reviewing. They are fabulous! Everyone loved these and they could not be much easier to make. The recipe is very forgiving too - first time I baked for stated amount of time and second time dinner ran late so they cooked about 20 minutes longer. Both were great! Be sure to use fresh garlic in these

    16 people found this review helpful

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  • Read all 198 reviews
    Nutrition Facts

    Serving Size 1 (559g)

    Recipe makes 6 servings

    Calories 543
    Calories from Fat 166 (30%)
    Amount Per Serving %DV
    Total Fat 18.5g 28%
    Saturated Fat 2.6g 13%
    Monounsaturated Fat 13.1g
    Polyunsaturated Fat 2.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 31mg 1%
    Potassium 2092mg 59%
    Total Carbohydrate 87.4g 29%
    Dietary Fiber 11.0g 43%
    Sugars 4.1g
    Protein 10.1g 20%
    Vitamin A 22mcg 0%
    Vitamin B6 1.5mg 74%
    Vitamin B12 0.0mcg 0%
    Vitamin C 101mg 168%
    Vitamin E 2mcg 7%
    Calcium 66mg 6%
    Iron 4mg 22%

    detailed view...

    how is this calculated?

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