Marilyn Martin's Recipe

Greek Roasted Lemon Garlic Potatoes

Category: Recipes

Greek Roasted Lemon Garlic Potatoes

5 large potatoes (baking size)
3/4 cup of olive oil
2 1/2 cups of water or chicken broth
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of sea salt
freshly ground pepper
juice of 1/2 orange

Preheat oven to 480°F (250°C).

Peel the potatoes, cut in half lengthwise, and in half lengthwise again, into quarters. Rinse well and shake to remove excess water. Spread the potatoes out in an 11 X 14 inch (or equivalent) roasting pan. Toss the potatoes with the salt, pepper, oregano, garlic and olive oil (using hands works best), and sprinkle with lemon juice. Add the water to the pan (do not pour over the potatoes). Put on lowest rack in the oven, and roast at 480°F (250°C) until the water boils. Then reduce heat to 355°F (180°C) and cook for 1 hour. Drizzle the orange juice over the potatoes, and continue to cook another 30 minutes or until potatoes are soft and toasty looking.

Yield: 5-6 servings