Ingredients
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8
-
4
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1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Greek Potatoes (Oven-Roasted and Delicious!), These potatoes are a staple in our home Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot , I don’t understand paragraph 5, in the step of directions: The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn , Love these potatoes I’ve been making them for years, but took them to a friend’s who used to own a gourmet restaurant He and his wife eat like birds, but I was delighted to see he took three helpings They’ve requested them again for our next potluck
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Steps
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1
Done
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Preheat Oven to 420f a Reviewer Has Suggested Spraying the Baking Pan With Pam - That Sounds Like a Great Idea! |
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2
Done
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Put All the Ingredients Into a Baking Pan Large Enough to Hold Them. |
|
3
Done
|
Season Generously With Sea Salt and Black Pepper. |
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4
Done
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Make Sure Your Hands Are Very Clean and Put Them in the Pan and Give Everything a Toss to Distribute. |
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5
Done
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the Garlic Will Drop Into the Water/Oil Solution but Its Flavour Will Permeate the Potatoes, and This Way, It Won't Burn. |
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6
Done
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Bake For 40 Minutes. |
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7
Done
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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. |
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8
Done
|
Add 1/2 Cup More Water If Pan Appears to Be Getting Dry, and Pop Back Into Oven to Brown Other Side of Potatoes. |
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9
Done
|
This Will Take About Another 40 Minutes. |
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10
Done
|
Do not Be Afraid of Overcooking the Potatoes- They Will Be Delicious. |
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11
Done
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Note: I Often Melt a Bouillon Cube in the Water; If You Do, Make Sure to Cut Back Some on the Salt. |
