Greek Potatoes with Lemon, Oregano & Garlic

A customer recommended this style of roasted potatoes and it’s become a family favourite. The potatoes roast slowly in a bath of lemon and olive oil, soaking up all the goodness.  It’s perfect for an afternoon when you’re spending time in the kitchen.

Serves 4 alongside roasted or grilled meat, poultry, or fish.

Greek Potatoes
  • 6 potatoes, peeled and quartered or cut into wedges
  • 1 cup water
  • ⅓ cup olive oil
  • ⅓ cup fresh lemon juice 
  • 2 - 3 cloves garlic, minced
  • 2 tsp salt
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp paprika
  • several grinds black pepper     

Preheat oven to 350°F/176°C. 

In a large bowl, mix all ingredients except the potatoes.  Add the potatoes and toss gently to coat well.  Turn potatoes and all of the liquid into a 9x11 inch baking dish; distribute potatoes evenly.  Bake, uncovered, 1½  to 2 hours in the oven, turning occasionally, until tender but firm and most of the liquid has been absorbed.  You can raise the heat at the end to add a little golden colour to the potatoes.  Remove and sprinkle with a bit of sea salt, if desired, and serve.

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