Thursday, April 15, 2010

Greek Oven-Roasted Potatoes

I made these for the first time this past Easter and they were excellent - for an Irish boy who had his fill of potatoes growing up, I still couldn't get enough of these!


5 large potatoes (baking size)
3/4 cup of olive oil
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of salt
freshly ground pepper
2 1/2 cups of water

  • Preheat oven to 480F degrees.
  • Peel the potatoes and cut into quarters.
  • Rinse the potatoes and then dry with a kitchen towel or paper towel.
  • Spread potatoes in a large roasting pan, at least 11 x 14 inches.
  • Add the oil, lemon juice, garlic, oregano, salt and pepper and toss with your hands.
  • Arrange the potatoes so they are face down (largest side on the bottom).
  • Add the water to the pan.
  • Roast at 480F until the water boils (about 5 minutes).  Reduce heat to 355F and cook for 1 hour.
  • Potatoes should be light and fluffy and water should be gone.  Continue roasting until done.


Mary said...

this sounds really easy and yummy! My type of cooking.

Amy Coffin, MLIS said...

Y-U-M. Thank you for sharing!

Michelle Goodrum said...

Mmmmm...I still have a half a bag of potatoes left over. We're always on the lookout for a good potato recipe. I'll give it a try!

Kathryn Doyle said...

Definitely will be trying this one, Thomas. Half-Irish with a Greek husband - a recipe made for our family!

Lori E said...

I have made the same basic recipe over the years. It is a keeper.
Of course I would eat potatoes 3 meals a day and still be thinking about the next time.

Kathryn Doyle said...

Had to tell you my son's comment after the first bite: "These taste just like the one's at church." Now you're cooking like a yia-yia!