These will be the best Greek potatoes you've ever tasted...crispy on the outside and fluffy on the inside. All with a wonderful lemon, garlic, and oregano flavor. They go well with any Greek dish, but especially roast lamb or lamb chops. But of course they're still also wonderful cold, for breakfast, right out of the fridge!
Ingredients:
- 7-8 large potatoes (I like russets)
- 4 cloves of garlic, finely minced
- 3/4 cup olive oil
- 3/4 cup water
- 1 tablespoon dried Greek Oregano
- Juice of 2 lemons
- 1 teaspoon semolina or pasta flour
- sea salt (I like Cyprus Flaked Sea Salt)
- freshly ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the potatoes into wedges; first cut in half length-wise and then cut each half into three long wedge shaped pieces. Place the potatoes in a large metal roasting pan.
- Whisk together the garlic, olive oil, water, oregano, lemon juice, and flour in a medium bowl. Pour over the potatoes and then season with sea salt and black pepper.
- Roast in the oven for 40 minutes, or until the outside begins to bet crispy and brown. Toss the potatoes and sprinkle with a bit more oregano. Roast for another 30-40 minutes. Add more water if the pan begins to get dry.
- When crispy brown, remove form oven and serve warm.
