Reviews (2) Add Rating & Review 29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1 Martha Stewart Member Rating: 5 stars 02/06/2018 These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition. Martha Stewart Member Rating: 5 stars 12/17/2017 I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.
Back to Greek Lemon-Roasted Potatoes All Reviews for Greek Lemon-Roasted Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Greek Lemon-Roasted Potatoes Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 large russet baking potatoes (8 medium), peeled and quartered 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice (3 lemons) 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish 1 tablespoon salt 1/4 teaspoon freshly ground black pepper
Cook’s Notes Oregano is Greek for “joy of the mountain.” Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.
Gallery Greek Lemon-Roasted Potatoes
Recipe Summary Servings: 8
Gallery
Greek Lemon-Roasted Potatoes
Greek Lemon-Roasted Potatoes
Greek Lemon-Roasted Potatoes
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 large russet baking potatoes (8 medium), peeled and quartered 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice (3 lemons) 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish 1 tablespoon salt 1/4 teaspoon freshly ground black pepper
Directions
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
Cook’s Notes Oregano is Greek for “joy of the mountain.” Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.
Cook’s Notes
Oregano is Greek for “joy of the mountain.” Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.
Reviews (2)
Add Rating & Review 29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 5 stars 02/06/2018 These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition. Martha Stewart Member Rating: 5 stars 12/17/2017 I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.
Reviews (2)
Add Rating & Review 29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Add Rating & Review
29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
29 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 5 stars 02/06/2018 These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition. Martha Stewart Member Rating: 5 stars 12/17/2017 I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.Martha Stewart Member
Rating: 5 stars 02/06/2018
These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition.
Rating: 5 stars
Rating: 5 stars 12/17/2017
I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.
All Reviews for Greek Lemon-Roasted Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Greek Lemon-Roasted Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
