Patates sto Fourno (Roasted Greek Potatoes)

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

5 potatoes (washed & dried (see note 1)

1 tbsp oregano (dried, Greek preferred)

1 lemon (juiced)

1/2 cup olive oil

1 cup water

1 tsp salt

1 tsp pepper

Directions

Preheat your oven to 180 deg C (350F)

Peel potatoes. Cut into wedges, being sure to cut the pole to pole (not along the equator). From there, cut into 2-4 pieces per half, depending on the size. (see note 2)

Place the potato wedges in a bowl and start by drizzling one tablespoon of olive oil over the potatoes. Proceed to toss them in the oregano along with some salt and pepper.

Proceed to toss them in the oregano along with some salt and pepper.

Place the seasoned potatoes in a single layer in a shallow baking pan (a baking sheet will also work). Mine measured 10" round, but a 9"x13" or 10"x12" is also perfectly acceptable.

Pour the remaining olive oil, lemon juice and half the water in between the gaps created by the potatoes. If you pour these over the potatoes, you will wash off the oregano!

Cook for 45 mins-1 hours, checking halfway through. Note that you may need to add a little more water at the halfway point. The Greek lemon potatoes are done when they are easily pierced with a fork and are golden brown.

Serve immediately, along with some of the olive oil sauce from the pan.

Nutrition

• Serving Size: 1 serve
• Calories: 456 kcal
• Total Fat: 27 g
• Saturated Fat: 4 g
• Total Carbohydrate: 50 g
• Protein: 6 g