Evelyn's Greek Potatoes (Oven-Roasted & Delicious!)

8
Servings
10m
Prep Time
90m
Cook Time
1h 40m
Ready In


"By evelyn/athens"

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

Related

QueenBea

I made these as instructed and used the beef bouillon granules so omitting the salt and they turned out fantastic!!! I will be making these quite often, thx for sharing the recipe here.

review by:
(26 Jun 2016)