Wednesday, March 18, 2009

Greek Potatoes

Yummy is the best way to describe these. These were so tasty and crispy yet fluffy. My only real complaint about the potatoes is only some of them had a lemon taste. But that is easily fixed and I can't wait to try them again. The cooking time was long but I think if you played with the dish for awhile you could probably shaved 45 minutes off the cooking time. To make these potatoes a little more like the ones from my favorite Greek place I spooned some homemade Greek salad dressing over the top just before serving. I found the recipe here.

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

Preheat oven to 440°F. Spray the baking pan with Pam.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour 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, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.

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