Greek Potatoes
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 helps a lot.
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 helps a lot.
- 1/2 cup olive oil
- 1 cup water
- sea salt
- fresh coarse ground black pepper
- 8 large potatoes peeled, cut into large wedges (about 6-7 wedges per potato)
- 4 cloves garlic minced (more garlic is a good thing less garlic is a no-no for this recipe)
- 1 tablespoon dried oregano get the mediterranean it's the best!)
- 1 lemon juice of to 1 1/2
- Carbohydrate 39.7237125001036 g
- Cholesterol 0 mg
- Fat 3.65813750431688 g
- Fiber 5.53350007064073 g
- Protein 4.66485000001769 g
- Saturated Fat 0.538865000598077 g
- Serving Size 1 1 Serving (263g)
- Sodium 86.8632875011119 mg
- Sugar 34.1902124294629 g
- Trans Fat 0.163712500119173 g
- Calories 201 calories
Step-by-step
- 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.
Distinguishing Roasting Styles
Unlike standard roasted potatoes tossed in dry fats, this preparation relies on an initial emulsion of water and olive oil in the baking vessel. Starch leaches from the raw wedges directly into this liquid during the first forty minutes at 420 degrees Fahrenheit. That starchy liquid reduces in the oven, creating a rich braising medium before transitioning into a frying agent as the water evaporates.
Adapting Dietary Needs
Naturally plant-based, this dish accommodates various dietary restrictions without sacrificing richness. Standard olive oil provides ample fat for vegan and dairy-free diets alike. Home cooks needing to reduce sodium should substitute a low-sodium vegetable broth for part of the water, compensating for the missing salt while retaining savory depth from the garlic and oregano.
Managing Pan Juices
Raw garlic sinks beneath the liquid level during mixing, which prevents the minced cloves from scorching during the extended bake. Monitor the pan moisture around the forty-minute mark. Adding an extra half cup of water prevents the garlic from turning bitter if the pan dries out prematurely. Leftovers store safely in an airtight container for up to three days, though reheating them in a hot oven restores more crispness than a microwave.
