Roasted Greek Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients
- 5 potatoes washed & dried
- 1 tablespoon oregano dried, Greek preferred
- 1 lemon juiced
- ½ cup olive oil
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat your oven to 350° F
- Peel potatoes. Cut into wedges, being sure to cut the pole to pole (not along the equator). From there, cut into 2-4 pieces per half, depending on the size.
- Place the potato wedges in a bowl and start by drizzling one tablespoon of olive oil over the potatoes. Proceed to toss them in the oregano along with some salt and pepper.
- Proceed to toss them in the oregano along with some salt and pepper.
- Place the seasoned potatoes in a single layer in a shallow baking pan (a baking sheet will also work). Mine measured 10" round, but a 9"x13" or 10"x12" is also perfectly acceptable.
- Pour the remaining olive oil, lemon juice and half the water in between the gaps created by the potatoes. If you pour these over the potatoes, you will wash off the oregano!
- Cook for 45 mins-1 hours, checking halfway through. Note that you may need to add a little more water at the halfway point. The Greek lemon potatoes are done when they are easily pierced with a fork and are golden brown.
- Serve immediately, along with some of the olive oil sauce from the pan
Notes
Choose evenly sized potatoes. When it comes to roasting, size is of utmost importance. Opting for potatoes that are all roughly the same size means that they will cook evenly. Furthermore...
Cut them into even wedges! It doesn't matter if your potatoes started out the same size if you hack them into uneven pieces. Depending on the size of your spuds, you can opt to cut each one into 4-8 wedges.
Don't cut the potatoes until you're ready to roast. Potatoes, like apples or avocados, have a tendency to oxidize and turn brown when exposed to air. They are not something you can really prep ahead of time, but with a recipe this simple, you really don't need to.
Don't use jarred lemon juice. Just trust me - freshly squeezed makes all the difference.
Give the lemons a firm roll on the countertop before cutting to get the most juice from them.
Cut them into even wedges! It doesn't matter if your potatoes started out the same size if you hack them into uneven pieces. Depending on the size of your spuds, you can opt to cut each one into 4-8 wedges.
Don't cut the potatoes until you're ready to roast. Potatoes, like apples or avocados, have a tendency to oxidize and turn brown when exposed to air. They are not something you can really prep ahead of time, but with a recipe this simple, you really don't need to.
Don't use jarred lemon juice. Just trust me - freshly squeezed makes all the difference.
Give the lemons a firm roll on the countertop before cutting to get the most juice from them.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 456.1kcal | Carbohydrates: 50.2g | Protein: 5.8g | Fat: 27.4g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19.7g | Sodium: 601.8mg | Potassium: 1181mg | Fiber: 7.3g | Sugar: 2.8g | Vitamin A: 35.3IU | Vitamin C: 66.8mg | Calcium: 63.6mg | Iron: 2.9mg