Greek style roasted potatoes

This is a lovely way to do potatoes.

6 large Yukon gold or red bliss potatoes (tennis ball size)
1/2 c olive oil
Juice of 1 lemon
2 cloves of garlic, peeled and put thru a garlic press
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper

Peel the potatoes and cut in half. Toss with the remaining ingredients and place in a roasting pan that is large enough to hold them in one layer. Pour 3/4c water into the bottom of the pan, making sure not to rinse the goodies off the potatoes. Place uncovered in a 475f oven until the water starts to simmer, then reduce heat to 400f. Cook for 1 hour, adding a little water if necessary to keep from drying out. Stir and continue cooking for another 20-30 min. Ideally the water be just about gone when the potatoes are done.

Variation: Include 2 large carrots, peeled and cut into 2 inch pieces, with the potatoes.

Explore posts in the same categories: Ethnic, Sides, Vegetables/potatoes/rice

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