Tantalizingly tangy Greek potatoes - roasted to perfection with garlic and lemon for a unique and delicious flavor!
Ingredients: Garlic, Potato, Olive oil, Oregano, Parsley, Salt, Vegetable oil
1h 55min
Cook Time
12
Servings
Recipe
1842 kCal
Recipe
1
Preheat the oven to 475 degrees F (245 degrees C).
2
In a 12x18 inch baking dish or roasting pan, place 1.2 kg of peeled and cubed potatoes.
3
Add 3 cups of hot water, 1/2 cup of lemon juice, 1/3 cup of vegetable oil, and 1 tablespoon of olive oil to the potatoes.
4
Season the potatoes with 1 1/2 teaspoons of oregano, 2 teaspoons of salt, 1/2 teaspoon of ground black pepper, and 2 minced garlic cloves.
5
Roast the potatoes uncovered in the preheated oven for about 1 1/2 hours, until they are tender and golden brown, and the water has evaporated.
6
Stir the potatoes every 20 minutes during baking, adding more water as necessary to prevent sticking.
7
Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful not to let the potatoes burn.
8
Stir in 1/4 cup of chopped fresh parsley and serve.
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