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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 4.0g
Protein 10.1g 20%

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Greek Potatoes (Oven-Roasted and Delicious!)

Recipe #87782 | 1½ hours | 10 min prep | add private note
evelyn/athens

By: evelyn/athens
Mar 30, 2004

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.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
  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 bouillon 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: lynnski / LA

On Oct 18, 2009

Thank you for a sensational recipe, delish and easy to make. I haven't changed anything in the recipe, it's perfect as is. As for the roasting pan, I use one of the original corning ware pans, the type that's made of a hi tech ceramic materials Although the pan looks hopelessly burned when the roasting is done, I leave it to soak in the sink overnight; and the burned stuff comes clean very easily.

1 person found this review helpful

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    From: Fofi

    On Oct 11, 2009

    These were beyond fantastic. Delicious!

    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

    34 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

    31 people found this review helpful

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  • Read all 359 reviews

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