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Greek Potatoes Recipe


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     Greek Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   1 hr, 30 min

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper

1 Preheat oven to 420F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea! 2 Put all the ingredients into a baking pan large enough to hold them. 3 Season generously with sea salt and black pepper. 4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. 5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. 6 Bake for 40 minutes. 7 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. 8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. 9 This will take about another 40 minutes. 10 Do not be afraid of overcooking the potatoes- they will be delicious. 11
Note- I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Serving Suggestions
Serving Size 1, Serves 6, Calories 544

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