Greek Potatoes


  • 5 large potatoes, peeled and cut into bite-sized pieces
  • 3/4 cup olive oil
  • 2 1/2 cup water
  • Juice of 1 lemon
  • 2-3 cloves of garlic, minced
  • 3/4 t dried Greek oregano
  • 2 t sea salt
  • 1 teaspoon black pepper
  • Juice of 1/2 orange


  • Preheat oven to 480⁰ F
  • Peel the potatoes, cut in half lengthwise, and in half lengthwise again, into quarters. Rinse well and shake to remove excess water.
  • Spread potatoes out in an 11 x 14 inch roasting pan
  • Toss the potatoes with the salt, pepper, oregano, garlic and olive oil (using hands works best), and sprinkle with lemon juice.
  • Add the water to the pan (do not pour over the potatoes).
  • Put on lowest rack in the oven and roast at 480⁰F for 30 minutes
  • Reduce heat to 355⁰F and cook for 1 hour.
  • Stir the orange juice into the potatoes and continue to cook another 30 minutes.
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Greek potatoes

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