Greek Roast Potatoes


This is a great recipe from:


Its better to add the crushed Greek oregano AFTER your potatoes are out of the oven. This is because the oregano tends to burn quickly at the high temps used in this recipe.

2 very large baking potatoes
1/4 cup olive oil
2 tsp salt
2 tsp pepper
2 tbsp chopped rosemary
1 cup broth or water
3-4 cloves chopped garlic (2 tbsps)
1/3 cup fresh lemon juice (about 1 lemon)
2 tbsp crushed Greek oregano – add after roasted.

Peel potato and cut into 6 long wedges, set aside. Whisk chopped rosemary, chopped garlic, salt/pepper, olive oil, lemon juice and water/broth together in medium bowl. Add peeled potato wedges to marinade and coat them completely. Transfer coated potatoes and marinade to roasting pan.

Roast potatoes at 200 degrees celcius for 50-60 minutes until fork tender and golden brown. Serve warm from the oven and garnish with additional chopped rosemary and crushed Greek oregano and a wedge of lemon.


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