This is a wonderful way to make potatoes. When I was growing up, dinner was always a meat, two vegetables, and a starch. Often that starch was potatoes.
In Houston, there is a wonderful restaurant called Nikkos Nikkos where they serve up some of the best Greek food in town. You always have the choice between their french fries, which are homemade fresh, or their Greek-style roasted potatoes. It is hard to turn down fries that haven’t seen a freezer, but I can do it every time for these incredibly roasted potatoes. These potatoes are marinated simply with lemon juice, garlic, and olive oil, then baked in the oven.
These potatoes are so easy to make, and if you have a roast in the oven, it is the perfect time to make these. They can come out wonderfully crisp and are packed with flavor—a nice change from plain old roasted potatoes.
How to Make Oven Roasted Greek Style Potatoes
- 3 pounds russet potatoes
- 1 teaspoon salt preferably coarse
- 1/2 teaspoons black pepper
- 3 teaspoons garlic chopped
- 1 cup water
- 1/2 cup olive oil
- 1/3 cup lemon juice
- Preheat the oven to 450 degrees F.
- Scrub the potatoes well, but don’t peel them. Cut them lengthwise into quarters. If potatoes are extremely large, cut each potato into eight wedges. Place the potatoes in a 9 x 13-inch baking pan. Season the potatoes with salt and pepper. Add the garlic to the potatoes. Mix the marinade by combining the water, olive oil, and lemon juice. Pour the marinade over the potatoes. Be sure to cover all of the potatoes. Roast the potatoes for about 40 minutes, then remove the pan from the oven.
- Turn the potato wedges so all sides can brown. Do this by flipping the “white” top side of the potato onto the bottom of the dish. Place the potatoes back in the oven and roast for an additional 20 to 30 minutes. When you remove the potatoes they will be nice and golden brown all over, and will have absorbed the marinade.