Greek-Style Baked Potatoes
Makes: 6-8 servings
Created by The MDM Team, Tuesday, January 15, 2008
It's all Greek to you when you sample these great Greek potatoes. Infused with lemon and garlic, the dish leaves little to the imagination and plenty to the palate.
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tbsp. oregano
1 to 1 1/2 lemon, juice
Fresh coarse ground black pepper
Preheat oven to 440 degrees. Put all the ingredients into a baking pan large enough to hold them and season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water and oil solution but its flavor will permeate the potatoes, so not to burn. Bake for 40 minutes. 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. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
Ready in 1½ hour