Everyone loves potatoes. And of course, the Greeks know how to make them perfect - every time. This fool-proof recipe is a tried and true tradition of tastiness. Some handy tips on these potatoes - when cooking, don't worry about overcooking - some extra minutes will just add extra flavor and yumminess. And, you should not skimp on the garlic.
What you'll need:
8 large potatoes, peeled, sliced into large wedges
4 garlic cloves, minced (more is OK! OPA!)
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juiced
4 garlic cloves, minced (more is OK! OPA!)
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juiced
1/2 cup olive oil
sea salt to taste
fresh coarse ground black pepper to taste
Directions:
sea salt to taste
fresh coarse ground black pepper to taste
Directions:
Fire up the oven to 420°F and prepare your baking pan. Pick a large pan, and spray it with a little no-stick spray. Place all the ingredients into the pan and season with sea salt and black pepper.
Either with your hands, or some salad tongs - toss everything around to mix it up. The garlic will form droplets in the water & oil, but those are like little flavor bombs - let them land where they will! This will keep moist flavor without burning.
Bake at 420°F for 40 minutes.
By this time, a golden-brown crust will appear on the potatoes. This is when you should flip them and season again on the other side. Dash a little oregano at this time too.
If the pan appears to be getting dry, it is OK to add up to 1/2 cup more water and put back into the oven.
Bake other side 40 more minutes.
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