Greek Potatoes (Oven-Roasted and Delicious!)

By Addie

"These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot."

Ingredients

• 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 dried oregano ( get the Mediterranean, it's the best!)
• 1 lemon, juice of, to 1 1/2 Tablespoons
• Sea salt
• Fresh coarse ground black pepper

Preparation

Step 1

Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

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.

Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
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REVIEWS: (510)

I've used this recipe several times and it is FAIL PROOF!! I suggest using more garlic...I like 6 cloves and I also use vegetable or chicken stock instead of water. (I also pass on adding extra salt because of this). For an EASY EASY meal, you can toss in chicken breasts, or lean pork chops and bake dinner in one pan. I've used MANY different greek potato recipes and this is the best ever!

This was fantastic! I pre-cooked the potatoes in the microwave for 10 minutes to shorten the cooking time a bit. I used a 3 lb. bag of small red salad potatoes, quartered, and that seemed perfect. I baked them for around half an hour and then broiled them for an additional 15 minutes or so, stirring every 5 minutes so they all got browned and yummy. We found that the kids liked them best with Parmesan cheese sprinkled on afterwards, and discovered we liked them with the Parmesan, too! Yum! We will be making these again. Thanks for the new recipe!

Great recipe! I wiped the pan down with olive oil to coat prior to adding the ingredients to it & feel it must've helped as I had very little sticking. I used the 4 tsp minced garlic cloves and do not recommend using any more than this. I believe you could do wonderfully with half that. And as a sidenote, if you're having guests over, I don't recommend this recipe with the 4 tsp of garlic as the scent of it baking in olive oil for hours was overwhelming. Additionally, I followed the 40 min/40 min baking & I agree with the owner that these would be hard to overcook as they could've easily used another 20 min. Thank you for the great recipe that I'll use again!

Made these tonight and they were delicious...just a comment on the photos. It is obvious from some of them that the recipe was not followed as written. Is it just me or should pictures not be posted unless the recipe is followed as written?

Very tasty, we loved the strong garlic flavor. I think my taters must have been small because there was way too much oil for the amount of potatoes. My error, not yours. I made this dish, as it was recommended as one of the 2010 best recipes submittted by Sharon123.

I really enjoyed this a lot. It was full of flavor. love it! This will go into my favorites file. I forgot to spray the pan w/ cooking spray so I was nervous about it all sticking but luckily I used glassware and it was alot easier to clean compared to if i used a roasting pan of some sort. All I had to do was drench it w/ hot water for a couple minutes and the brown bits that stuck were easy to scrub away. Next time I may try parchment paper at the bottom. LOVE parchment paper, I use it for everything if I'm in fear of anything sticking.

Great simple recipe - I am a hopeless-new-to-the-kitchen cook but still managed to make these perfectly. They came out just right with a 90 minute cooking time - might leave them in longer next time as the more stuck to the pan, the better i suspect! I baked them in a pyrex dish - glad I did not use foil as would have lost all the good bits. I was cooking for two, so used fewer potatoes and 4 garlic cloves (am a garlic freak). Turned them once at about half time and added more water/oregano at that point. I will definitely make them again and am sure they're going to become a staple in our household. Thanks Evelyn for this recipe!

Excellent recipe! I did not peel the potatoes to save time, and I used a few tablespoons of vinegar instead of lemon, which I did not have. The results were wonderful, and I will make these again. I really loved the long bake - my apartment was all warm and toasty form the oven. I was wondering whether anyone has tried making these in a toaster oven? Wonder if this would work.

This is my favourite potatoe recipe by far. The only bad thing is the my husband and I can sit and eat all 8 large potatoe by our selfs in one sitting!!

My garlic still burned. Not sure how to prevent that. Maybe do the first 40 minutes without garlic then mix it in for the second 40?

I loved this recipe. I made these to go along with another Greek food that my family makes often called fricassee. The only thing i did different was add garlic powder and onion powder to the list of spices and used a generous portion more lemon juice than listed. Overall an excellent side dish to go with an equally excellent meal. Thank You very much for the recipe.

These were just what I was looking for and came out perfectly! I did add a few extra cloves of garlic (nothing can be too garlicky afterall) and used chicken broth in place of the water. I will be making these on a regular basis.



Delicious! I used red potatoes and didn't peel them, and soon discovered that failing to do so kept them from browning on all sides, but still I enjoyed these potatoes! I used a generous amount of Penzey's Greek Seasoning in addition to the ground sea salt. The cooking time is accurate...I actually ended up cooking them longer than that and they were fine.

You bet these are delicious! Loved them and they look great too.. my potatoes were a bit smaller so it only took one hour. Very easy to do recipe. I got the potatoes ready earlier in the day and marinated them in the oil/water/lemon mixture. Thanks for a do again & again recipe.

Yummy! Followed directions exactly and they were delicious. I added the olive oil spray for the baking sheet and had no sticking. My entire family loved them which is rare in my house!
Thanks for a great recipe.

These were very good, I cut the recipe in half except for the garlic and used red potatoes. Even though I cut them smaller than I should have the took extra time to cook and I had to tranfer them to a bigger pan to get them to really brown (my fault, not the recipe). I would like more herbs than just the oregeno but still enjoyed them.

Wowee!!! Subbed fresh oregano for dried (mashed to a paste with coarse salt) and subbed homemade chicken stock for the water - flippin' delicious and a definite keeper!