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One of the most popular Greek comfort foods, these roasted potatoes go with everything and contain the most basic ingredients of Greek cuisine: olive oil, lemon, and oregano. Try to find Greek dry oregano if you can; Italian oregano is good too.
5 pounds potatoes, scrubbed and cut into thin wedges (Yukon gold work well) 6 cloves garlic, minced ó cup olive oil « cup good-quality veggie broth « cup water ¬ cup fresh squeezed lemon juice 3 teaspoons sea salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1 tablespoon dried oregano 1 teaspoon chopped fresh mint
Preheat an oven to 450 degrees F and oil a large baking dish. In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together until the potatoes are evenly coated. Pour into baking dish.ÿRoast in the preheated oven until potatoes start to brown, for about 40 minutes. Add oregano and mint to potatoes, stirring to combine.ÿIf potatoes look dry, pour another « cup broth to dish. Return dish to oven and bake about 30 minutes longer. Adjust seasoning with salt and pepper, if needed.