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
- In large bowl, whisk together lemon juice, water, 3 tbsp oil, garlic, oregano, salt and pepper.
- 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.
- 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.
- If roasting, use a roasting pan in oven set at 350ºF for 50 minutes to 1 hour.
- 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.