Tadoe's Greek Potatoes
Terra Walker
My variation on my favorite Greek Potatoes from Pete’s Greek Town in Denver, CO
ingredients
- 3 Medium Russet Potatoes
- 1/4 C. Extra Virgin Olive Oil
- 1/2 C. Water
- 1/4 C. Lemon Juice
- Cumin
- Garlic, chopped
- Salt
- Pepper
- 8x10x1 (or larger, preferably glass) cake pan
- Aluminum Foil
directions
- 1
Heat oven to 350F
- 2
Rinse and peel potatoes, then cut lengthwise into eighths. Place potatoes in baking pan and drizzle with olive oil, then mix to make sure each potato slice is covered with oil. Add enough water to make 1/4 inch depth, usually about 1/2 cup. Add lemon juice, cumin, garlic, salt, and pepper - all to taste. I really love bold foods, so I generously sprinkle these ingredients.
- 3
Cover pan with aluminum foil and bake at 350 degrees Fahrenheit for 30-45 Minutes, or until light golden brown and soft. May be refrigerated/frozen and re-heated. Serves 2.
Source: Terra Walker
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