Evelyn's Greek Potatoes (Oven-Roasted & Delicious!)
Recipe: #15995
November 18, 2014
Categories: Side Dishes, Lemon, Potatoes, Greek, Christmas, Sunday Dinner, Oven Roast Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"By evelyn/athens"
Ingredients
Nutritional
- Serving Size: 1 (298.3 g)
- Calories 286.7
- Total Fat - 13.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 38.6 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 6.4 g
- Sugars - 3.3 g
- Protein - 4.2 g
- Calcium - 37 mg
- Iron - 1.6 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Step 2
Put all the ingredients into a baking pan large enough to hold them.
Step 3
Season generously with sea salt and black pepper.
Step 4
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
Step 5
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Step 6
Bake for 40 minutes.
Step 7
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.
Step 8
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
Step 9
This will take about another 40 minutes.
Step 10
Do not be afraid of overcooking the potatoes- they will be delicious.
Step 11
Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Tips
No special items needed.