Prep 15 mins
Cook 1 hr
These potatoes are just like the ones at our favourite Greek restaurant...Paros Taverna. They are lemony with just the right balance of garlic and oregano. I never weigh the potatoes...and I always double the liquid mixture....as we like lots of the reduction. I have reduced the salt to 1 tsp as the lemon/garlic/herb takes care of most of the flavour. And most of us don't need that much salt. The roasting time is appoximate as to the size of the potatoes.
- Preheat oven to 325 degrees.
- Combine water, lemon juice, oil, garlic, salt, oregano and pepper in bowl.
- Peel potatoes and leave whole.
- Place potatoes in baking dish and pour liquid over all.
- Bake for 30 minutes and turn potatoes over.
- Repeat this procedure until potatoes are cooked and the liquid has reduced.
- Serve potatoes with a spoonful of the reduction.
These greek potatoes were wonderful, lemony and garlicy with a nice amount of herbs. I used the suggested amount of sea salt and fresh ground pepper. So tasty, the potatoes were tender and very flaovrful. I did cook the potatoes for about 1 1/2 hours, it took awhile for the liquids to reduce. Thank you so much for sharing your recipe.
These were very good, quite lemony. I reduced the amounts of both salt and pepper. These make a nice change from the usual. Thanks for posting!
This is now my favorite potato recipe. It's simply wonderful. I didn't peel my potatoes since the skins were nice and thin and I cut some of the potatoes so they'd be more uniform in size. Other than that, I followed the recipe as it's written. I wish I'd doubled the sauce as suggested in the intro. Oh yes, I also used a bit less salt since I'm trying to reduce the sodium in my diet. I just ground sea salt over the potatoes before roasting. Thanks for posting.