Greek Potatoes

This Greek potato recipe gets its name from its baked-in lemon-garlic-oregano goodness. You can use any kind of potato. Yukon golds are yummy. This scallopy potato dish is hard to screw up - so it earns high marks in our house. The potatoes bake for a long time at a high temp, requiring only that you stir it every once in awhile. They are great as leftovers too.

Serve them as a side-dish to anything you think would benefit from zingy 'tatos. Great with falafil!

Greek Potatoes
6-8 cubed potatoes (to fill a 2.5 liter/quart baking pan)
1/2 c. fresh lemon juice
1/3 c. vegetable oil
1 Tbs. olive oil
1 tsp. salt
1 tsp. oregano
4-6 garlic cloves, minced or pressed
3 cups hot water

Place cubed potatoes in baking pan. Mix together next six ingredients and pour over potatoes. Add as much water as fits - you can add any remaining after some of it has cooked away.

Greek potatoes ready for baking

Bake at 475 degrees uncovered for about 1 1/2 hours, stirring occasionally to immerse any potatoes that are starting to brown (about every 20 minutes). Add any leftover water as they bake. When they have achieved a scalloped texture, allow the top to brown a little. Cool and serve.

Greek potatoes after baking.

After all that baking, clean-up can be a bit daunting. Hounds are always happy to help. Call me.

Greek Potato recommended clean-up method

Don't worry, we have a sterilize feature on our dishwasher (Susan made me say that).