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
Instructions
1
Preheat oven to 420°F 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
Originally Submitted
10/24/2012
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