Greek Potatoes With Lemon, Garlic & Oregano
Danielle Doiron
ingredients
- 6 potatoes, peeled and quartered or cut into wedges
- 1 cup water
- 1/3 cup of olive oil
- 1/4 cup fresh lemon juice
- 2-3 cloves of garlic, minced
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Pinch black pepper
directions
- 1
Preheat oven to 350 degrees.
- 2
In a large bowl, mix all ingredients except the potatoes. Add potatoes and toss gently to coat well. Turn potatoes and all of the liquid into a 9 x 11 baking dish; distribute potatoes evenly. Bake, uncovered, 1 1/2 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 spinkle with a bit of sea salt.
notes
Serve with pork souvlaki. Yum!
Source: Danielle Doiron
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