Greek food – its my new thing!  I was worried about Greek potatoes because I had assumed it would take a ton of olive oil, but these are not bad at all.  We served a family of 5 with only 1/4 cup of EVOO.

And they were absolutely DIVINE!!  All the credit on this one goes to my hubby who did the cooking last night!

(c) House and Home Magazine.

• 1/2 cup fresh lemon juice
• 1/4 cup water
• 1/4 cup olive oil (3 tbsp set aside)
• 4 cloves garlic, minced
• 1-1/2 tsp dried oregano, preferably Greek or 3 tbsp fresh
• 1 tsp salt
• 1/2 tsp pepper
• 2 lbs potatoes, peeled (about 5 medium) or 1 pkg new potatoes
• 1 onion, thinly sliced

1. In large bowl, whisk together lemon juice, water, 3 tbsp oil, garlic, oregano, salt and pepper.
2. Slice potatoes lengthwise into thick wedges (or cut baby potatoes into halves so they soak up juices). Add to bowl and toss with lemon mixture and onions.
3. If barbecuing, make a packet, using two 18” heavy-duty foil squares, inserting the potatoes inside before sealing. Slide packet onto grill. Close lid. Temperature should not exceed 350ºF for 50 minutes to 1 hour. Potatoes must be very tender and most of liquid will be absorbed.
4. If roasting, use a roasting pan in oven set at 350ºF for 50 minutes to 1 hour.
5. Let stand for 5 minutes before transferring to a serving dish.

Its kinda easy to tell I didn’t write that one – what with instructions like  the dimensions of tin foil, it just has to be a real cook’s recipe.