Greek-Style Roasted Potatoes
65 min
total
4
people
506
calories per serving
Ingredients
4 people
- 1 kgPotato (peeled and cut into wedges)
- 120 mlExtra virgin olive oil (raw)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 4 pcGarlic (minced)
- 2 tbspOregano (dried)
- 250 mlMineral water (at room temperature)
- 1 pinchFleur de sel (for seasoning)
- 1 pinchBlack pepper ground (freshly ground)
Method
Potatoes roasted until meltingly tender, with edges starting to brown. The sharp lemon acidity and woody oregano scent penetrate the starch to the core.
- 1
Peel the potatoes. Cut them into large, uniform wedges. They must be thick enough to stay tender without falling apart.
- 2
In a baking dish, mix the olive oil, lemon juice, minced garlic, and oregano. Season generously with salt and pepper.
- 3
Add the potatoes to the dish and coat them well with the mixture. Pour the mineral water into the bottom of the dish. Bake at 200°C.
- 4
Cook until the water has evaporated and the oil begins to roast the potatoes. A knife tip should slide in like butter.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the olive oil; it's what provides that silky texture.
- If the potatoes brown too quickly, cover with parchment paper halfway through.
- Baste the potatoes with the cooking juices every 15 minutes.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan to regain some crispness.
4.8
12 reviews
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