Oven-Roasted Greek Potatoes

Greek Oven Roasted Potatoes
This is truly one of my favorite potato recipes. They can be served with roast chicken, pork, or beef. One of my family’s favorite meals is serving them with pork souvlaki, Greek salad, tzatziki and naan bread. I hope you enjoy them as much as we do.

Ingredients:
8 Large Potatoes, peeled, cut into large wedges or quarters
4-6 Garlic Cloves, (minced but not too fine, more garlic is a good thing, less garlic is not as good)
½ c. Olive Oil
1 c. Water
1 Tbsp. Dried Oregano (to taste)
1 Large Lemon, juiced (approx. ¼ c.)
Sea Salt
Black Pepper, Fresh Ground

Directions:
Preheat oven to 420°F. I would not suggest using parchment paper (as we saw in the video) but definitely spray or, oil the dish you will be using.
Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won’t burn. Bake for 40 minutes. 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. Add ½ – 1 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Enjoy!

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Hi guys this is Shelly with Shelly Cooks uh this is Sunday and today I’m doing a roast chicken dinner uh but instead of doing a mashed potato with it I’m actually going to be doing a Greek roast potato which we really like so I thought

I’d bring you along just to watch it uh in case you’re interested you may want to try it who knows so the first thing I have here are some potatoes and these potatoes I’ve already cut up a bit uh peeled I should say not cut I have

Peeled them let me move these here this over here and so here we go I’m just going to cut these in um let’s say quarters because the more edges it has on it the more space you have for it to Brown and these Brown beautifully I

Have my oven set to 420 by the way and so I’m putting these in a pan now I make these often and they always stick to the pan this is the first time I’m actually going to try a parchment line not sure if it’s going to work out or not I hope

They still get as brown as they normally do but I’m hoping it’ll make the clean up a little bit easier because it’s not easy without it still worth it but not easy so I’m just cutting these potatoes all into quarters throwing them in there there very few ingredients for this we need um

Calls for four cloves of garlic I typically will use six uh because it’s um and it and it doesn’t taste overly garlicky at all and these are the size of the cloves that I use the rest of the cloves I have here soaking in water you’ll often hear me say that I’ll soak

Garlic and water before I peel them because it makes it a lot easier to peel and on top of that um it’s not sticky when you peel them as garlic is sometimes so you use about eight potatoes for this eight uh good siiz potatoes so it’s going to fill up our

Our pan here for sure and we also need some about a/4 of a cup of lemon juice we need a little bit of oregano a little bit of salt and uh water and that’s it then the oven does the rest for you so we’ll put them in the oven first for 40

Minutes and when they’re in the oven roasting we will just keep an eye on them and after about 40 minutes we’ll go in and we’ll turn them over okay so they’ll go in the oven for 40 minutes and after 40 minutes we will turn them over and roast them for another 40

Minutes now the second time that you roast them you may need to add an additional half cup of of uh water but um that’s fine if they don’t look like they’re too dry you may not even need to do that here we are we have our potatoes now I’m going to peel these

Garlic cloves and you when you chop the garlic for this just be mindful that you don’t chop it too small okay because they may uh if you chop it too small it will burn so you’re going to keep them not too big but not too small just a medium uh sort

Of sort of size and you definitely do not want to uh grate it or put it on a rasp type thing because they would definitely that would definitely burn then we’re just cutting the big end off cutting the other end off and the garlic should just peel quite

Easily these are the size cloves we have here they’re pretty good size one’s from my garden last year there we are speaking of garden it’s going to be pretty soon it’s going to be time to start doing some seed starting this is the end of January

Here so it’s getting to be about that time so I’m just going to move those skins over there chop these cloves up Roughly okay so we have our garlic all chopped up I have a just a cup of water here cold water room temperature water there’s our garlic you can just see the size of it how we did the dice not super fine so we can just throw this all in

Like this now what I need is a/4 of a cup of lemon juice so I’m just going to get that real quick if it were up to me I probably would use more but some people in my family find it too lemon lemon I have hard time with that word anyway too much

Lemon so4 of a cup works for us nice if you don’t have fresh lemon juice I’m sure you could use bottle lemon juice uh the same thing if you don’t have garlic fresh garlic feel free to use a tablespoon of garlic garlic well try a little bit more that’s

Almost a quarter of a cup so that’s good so this is a third of a cup and we’re going to use a half a cup of olive oil as I said the oven set to 420 and so when we throw this in I put it on the

Bottom or the second bottom rack and uh do it for 40 minutes there’s our half a cup of oil we need a tablespoon of oregano dried oregano let’s do about a tablespoon and a tablespoon of salt I just happen to use kosher but use whatever you like there we go so now

What we’re going to do is we’re going to mix this all around with our hands make sure that all of the potatoes get a little bit of everything on them just nicely coat it and make sure that they’re lying flat as well because whatever is in contact with the bottom of the

Pan is what’s going to be the crispy bits and that’s what we’re looking for with this potato we like it nice and crispy on the outside and soft and fluffy inside there we go so we’ll turn them all over so they are looking perfect Ah that’s it that’s exactly what we need

Right there what we want see big chunks of garlic anywhere big areas of garlic I’m just going to move it around a bit but all of the the potatoes will get perfumed because the garlic is going to work its way through that oil o and water okay let’s pop this in our 450

Oven or 420 oven I should say for 40 minutes they look amazing they smell amazing the pan is going to be a problem to clean again but you know what for this it’s worth it I’ll just soak the pan for a while so they’re nice and crispy um I know the soft softness

Inside is just out of this world so doesn’t that look amazing that’s our dinner today so I’m going to give this just a try here oh wow yeah that’s really good that is really really just the right amount of lemon that’s incredible you have to give it a

Try thanks so much for joining us everyone