Greeky Roasted Potatoes

Greeky Roasted Potatoes

Certainly, I love Greeking things up. And I certainly love roasted potatoes. These were not quite as good as I was hoping, though they probably could have cooked longer and been turned a time or two more during cooking — and, seriously, they were still really good. I think I’ve been spoiled by bacon fat and frying and am just ungrateful. The lemon definitely adds an interesting dimension to the flavor, and I do quite enjoy oregano. I didn’t use enough garlic — I used more than was called for, but I really, really love garlic. I’d also bake these in a metal pan rather than a glass one; I was too nervous about shattering to add more water partway through once things had dried out a bit. More cooking probably would have benefitted them, giving both sides that lovely flavorful bronzey color.

The roommate quite enjoyed these, though not as much as other browned potato preparations linked above.

Greeky Roasted Potatoes, adapted from

2 lbs. russet potatoes (largeish ones)
6 cloves garlic
1/2 c. olive oil
1 1/2 c. water, divided
1 lemon, zested and juiced
1 Tbsp. dried oregano
salt and pepper to taste

Preheat the oven to 425F. Oil a roasting pan and set it aside.

Scrub the potatoes and cut them into wedges. Mince the garlic fine. Plop both of them in the roasting pan, add the oil, lemon zest, salt, pepper and oregano, and toss vigorously to distribute all that goodness evenly. Pour 1 c. water in.

Bake for 45 minutes. Let the water evaporate and the potatoes brown. Pull the pan, add the rest of the water and let it sit for a moment, then flip all the potatoes over. Bake for another 40-45 minutes. Serve with delicious meat or on their own with a good garlic aioli!


~ by iliadawry on 6 March 2013.

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