Greek Lemon Oregano Potatos

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Greek Lemon Oregano Potatos
Greek Lemon Oregano Potatos

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large Yukon Gold potatoes

  • 4 to 6

    garlic cloves, minced

  • 1/4

    cup extra-virgin olive oil

  • Juice from 2 fresh lemons

  • 1/2

    cup water

  • 1

    tablespoon dried oregano (Mediterranean is best)

  • Coarse sea salt to taste

  • Black pepper to taste

Directions

Preheat oven to 400 degrees F. Line a large baking pan with non-stick aluminum foil or spray with a non-stick spray. Wash potatoes and cut into large chunks, quarters, or wedges (your choice). Put the prepared potatoes, garlic, olive oil, lemon juice, water, oregano, salt, and pepper into the prepared baking pan; toss well to coat and then spread out in a single layer. The garlic will drop into the water/oil solution and its flavor will permeate the potatoes, and this way, it also will not burn. Bake for 40 minutes until a nice golden-brown crust has formed on the potatoes. Carefully turn the potatoes to prevent them from sticking and to brown them evenly. Season lightly with a bit more salt and pepper and just a light sprinkling of additional oregano. When the potatoes are done, remove from oven, and serve

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