Greek Restaurant Potatoes
These potatoes were a big hit with my family, and I have already made them several times. They are best served immediately to retain crispness on the outside, but are still tasty when reheated, albeit softer. Submitted by Paula Shoyer.
- 8 large potatoes, cut into 4–6 wedges each
- ½ cup olive oil
- 1/3 cup water
- 3 tablespoons white wine (optional)
- Juice of 1 lemon
- 4 garlic cloves, coarsely minced
- 1 tablespoon oregano
- Sea salt and pepper to taste
- Preheat the oven to 425 degrees. Generously spray a 9x13-inch or 4-quart casserole with nonstick cooking spray.
- Place the potatoes, olive oil, water, white wine and lemon juice and garlic in the casserole and toss. Season the potatoes with the oregano, salt and pepper. Place in the oven and immediately lower the temperature to 400 degrees. Bake for 45 to 60 minutes, tossing every so often to distribute the spices and ensure that the potatoes are cooking evenly.
- If the potatoes get dry while baking, add ¼ cup water at a time so they continue to cook without drying out before they are properly cooked through. When the potatoes are soft inside (when a fork or knife can be poked through) and crusty on the outside, they are done.
- Recipe reprinted with permission from When Bakers Cook by Marcy Goldman, copyright © 2013. Published by RiverHeartPress.com.