Collections » Recipes » Greek Potatoes

Greek Potatoes


    • 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 lemons, juice of, to 1 1/2
    • sea salt
    • fresh coarse ground black pepper


  1. Preheat oven to 420°F
  2. Put all the ingredients into a baking pan large enough to hold them.
  3. Season generously with sea salt and black pepper.
  4. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
  5. Bake for 40 minutes.
  6. 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.
  7. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
  8. This will take about another 40 minutes.

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