Roasted Greek Potato Wedges ~ Recipe
Ingredients
- 5 pounds potatoes cut into wedges
- 6 cloves garlic minced
- 3/4 cup olive oil
- 1 cup water
- 1/4 cup fresh lemon juice {more would be better!}
- 1 1/2 tablespoons dried oregano
- sea salt to taste
- ground black pepper to taste
- 1 8 ounce package crumbled feta cheese {more of this of course, too!}
Instructions
- Preheat an oven to 450 degrees F. Lightly oil a large baking dish.
- Peel and slice potatoes into wedges. Place the wedges into a large bowl of ice water as you complete each potato.
- Drain the potatoes from the water and stir in garlic, olive oil, water, lemon juice, oregano, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 20 minutes. Stir the potatoes. Return to the oven and bake about 20 minutes more, or until the potatoes look crispy enough.
- Top with the crumbled feta cheese to serve.
Notes
1. 5 pounds of potatoes sounds like a lot! Our family of 6 ate this {with a salad} as the main course and could have eaten more. :-)
2. The original recipe also included mint. I chose to omit it, but if you'd like to add it, add 1 tsp chopped, fresh mint half-way through the baking time.
Nutrition
Serving: 6full size main course servings | Calories: 86kcal