Oven-Roasted Greek Potatoes

During a feast of awesome Greek food, I came upon this recipe (I wanted some potatoes just like you get in a good Greek restaurant, you know?). I got lucky with the first recipe I tried! Love it and will definitely be making these babies again! Tender and flavorful, with that lemon-y goodness that I can’t resist. If you love good potatoes like I do, this recipe is for you!

Oven-Roasted Greek Potatoes
Recipe adapted from Food.com

8 large potatoes (I used golden), peeled, cut in half and into wedges
4 garlic cloves, minced (LOTS of garlic, yay!)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
juice of a large lemon (or 2 small)
1 tsp chicken boullion (or dissolve 1 cube into the water)
sea salt
fresh coarse ground black pepper

Preheat oven to 420°. Spray your baking pan (I used a 9x13 glass casserole dish) with cooking spray.
Put all the ingredients into your baking pan-- minced garlic, oil, water, oregano, lemon, boullion.
Season generously with sea salt and black pepper.
Give everything a toss to distribute evenly.
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.
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 (I did this), and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Don't be afraid of overcooking the potatoes- they will be delicious. Just don't let them dry out (can add more water if you need to).

I would definitely serve this with some other amazing Greek food,  like a delicious Greek salad, and these Beef Kebabs, and some hummus and pita bread of course! Oh and don’t forget about the corn on the cob with feta butter (recipe coming next!)!

                                      Up next... Corn on the Cob with Feta Butter