Greek Lemon Oregano Roasted Potatoes with Organic Extra Virgin Olive Oil Recipe

Rated 5.00 out of 5 based on 6 customer ratings
(6 customer reviews)

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Greek Potatoes

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Greek Lemon Oregano Roasted Potatoes with Organic Extra Virgin Olive Oil  Recipe

Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As the potato wedges cook, they soak up the lemon juice, olive oil, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside.

INGREDIENTS:
-4 large russet potatoes, cut lengthwise into sixths
-1/4 cup freshly squeezed lemon juice
-1/4 cup Sonoma Farm Organic Extra Virgin Olive Oil
-1/4 cup water
-4 teaspoons dried oregano
-4 teaspoons kosher salt
-2 teaspoons lightly packed lemon zest
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

Heat the oven to 450°F and arrange a rack in the middle. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.
Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.

 

Sonoma Farm

Oct 2011

6 reviews for Greek Lemon Oregano Roasted Potatoes with Organic Extra Virgin Olive Oil Recipe

  1. Rated 5 out of 5

    Nathaly

    What a quick, simple and wonderful recipe. No leftovers that night

  2. Rated 5 out of 5

    Jadyn

    These potatoes are awesome! They are better than ones served in a Greek restaurant.

  3. Rated 5 out of 5

    Scarlett

    These were very yummy!! We don’t often eat potatoes, and I liked the sound of these as I love lemon

  4. Rated 5 out of 5

    Julia

    fantastic flavor!! so glad i found this recipe

  5. Rated 5 out of 5

    Tzi

    OMG I love these potatoes!

  6. Rated 5 out of 5

    Amy

    Incredibly flavourable, these are to die for

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