These Garlic Potatoes are a wonderful side dish or appetizer with an excellent flavor of oregano and lemon. The inspiration of this recipe comes from Greek style Garlic Potatoes in the Oven.
These potatoes are marinated simply with lemon juice, garlic, and olive oil, then baked in the oven. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken or simply served as starters or appetizers.
In addition to Greek olives, meats and poultry, fish, cheeses, and spices Greek foods are cooked with fresh, seasonal vegetables and fruits, pastas made with barley and other grains, rices, and legumes. Processed foods are out, natural are in.
OVEN-ROASTED LEMONY GARLIC POTATOES
Prep time: 20 min | Cooking time: 30 min | Serves: 4
- ground pepper
- dried oregano
- 5 garlic cloves
- olive oil
- 1.5 Kg large potatoes
- 3 lemons (juiced)
- dried thyme
- Preheat oven to 180c (350F).
- Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)
- Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.
- Bake the potatoes for 18 minutes (or until they are cooked properly – use a fork and see if they are soft when you drive the fork through them).
- Serve hot.