My very good friend is Greek and her wonderful mother shared her family recipe for Greek Potatoes with me and said I can share it with the world! Here it is, check out the notes for the more authentic recipe because I went with what I had on hand.
The juice of half a lemon
2 tbsp extra virgin olive oil
3 Cloves garlic, crushed
5-6 Sprigs of fresh oregano, leaves only, chopped or 1 tsp dried
½ tsp salt
¼ tsp pepper
4 – 5 Medium Potatoes (see notes), cleaned
Place the potatoes in a pot and fill it with water until they are covered, bring the pot to a boil and then drop the heat to medium low and simmer the potatoes until they are fork tender, about 30 minutes.
Once cooked, drain the potatoes and set them aside to cool.
Preheat your oven to 350.
In a large bowl whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper.
When the potatoes have cooled, cut them into quarters and add them to the vinaigrette and coat well.
Let the potatoes marinate for 5 minutes.
Pour the entire contents of the bowl into a roasting pan and cover with tinfoil.
Roast the potatoes, covered for 45 minutes.
Remove the foil and roast the potatoes for another 15 minutes or until they are slightly charred.
Lightly season the potatoes with salt and pepper before serving.
- My friend’s mother said she uses Yukon gold potatoes when she makes this dish but I used new potatoes because it’s what I had on hand.
- If you don’t have fresh oregano then use 1 tsp of dried oregano.
- My friend’s mother’s recipe doesn’t call for roasting them this long but I can’t resist the crispy crunch you get from roasting the potatoes a little longer!
- The potatoes can be boiled ahead of time.