feasting with friends

Mediterranean Oven Roasted Potatoes

Mediterranean Oven Roasted Potatoes

While scrounging for new ways to prepare old foods have you ever run across a recipe that looked really good, yet you doubted it would “work”? Well this preparation method was one of those recipes for me. The photos made the potatoes look so enticing. Yet, when I read the recipe I wasn’t convinced it would work.

Mediterranean Oven Roasted Potatoes

Years ago I remember Martha Stewart saying, “Always make sure the food you prepare for guests is food you have made before”. In other words, no using your guests as guinea pigs. I break that rule all the time! Now normally, I break it when feeding friends and family. The problem was, I wanted to put these spuds on my dinner menu for guests last week… people I had never met [a Glenn/business related dinner]. So at 7:30 am, on the day of the dinner, I tested the recipe with 1 lonely potato… and it worked! This had to be one of the best roasted potatoes I’ve ever tasted. So good in fact, I ate it for breakfast. It made the cut! On the menu it went.

Mediterranean Oven Roasted Potatoes

If I can offer one bit of advice, it would be to make these roasted potatoes, and quick! The flavors of olive oil, garlic, lemon and oregano are perfection 🙂

Mediterranean Oven Roasted Potatoes

Note: The recipe that follows is for 8 servings, however the accompanying photos show 4 servings.

Mediterranean Oven Roasted Potatoes

Ingredients:
8 large potatoes, peeled, each cut into 8 wedges
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 Tablespoon Mediterranean dried oregano
1 lemon, juiced
salt &  ground black pepper to taste

Directions:
•Preheat oven to 425°F.
•Put all the ingredients into a baking pan [not a baking sheet, you need a pan with sides to contain the liquid] large enough to hold them. They will cook better if in a single layer. With clean hands, give everything a toss to mix well and coat the potatoes with the ingredients.
•Roast for about 40 minutes.
•When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the brown underside up, season lightly with a bit more salt and pepper.
•Add ¼ cup more water if pan appears to be getting dry, and return to oven to brown other side of potatoes, about another 40 minutes.

Personally, I prefer these well done. Nicely browned and crispy on the outside, yet white and fluffy on the inside.

This cooking method will leave you with a dirty baking pan – just allow to soak for an hour so with hot soapy water. Clean up will be much easier…I promise!

If you’re interested in testing/trying this yourself via the one potato avenue – below are the quantities of each ingredient I used. The preparation method remains the same [although I only added about 1 Tablespoon of water as the dish dried out]. And yes, there is one wedge missing in the photo…I ate it!

1 potato, cut in 8 wedgesMediterranean Oven Roasted Potato
1/2 garlic clove, minced
1 Tablespoon olive oil
2 Tablespoons water
1 [sparse] teaspoon dried oregano
1 Tablespoon lemon juice
salt & pepper

Recipe from Food.com.

27 comments

  1. Pingback: “Quintet of Radiance” award | The Glen House

    • Oohhh…these are good! They will definitely be in the regular rotation of our dinner menu. Thanks Shari, and please let me know how they turn out for you!

  2. I agree with, Ngan. I used to think the potatoes should be dry but seems like your method worked equally well and those do look absolutely delicious! And the answer to your question is Yes- always wonder if those recipes I want to try would work. 🙂

  3. Guests as guinea pigs?? That’s the ONLY way! When else am I going to try that squid ink foam with diced water bathed mango and crispy fried chicken wings????
    I love garlic and oregano on potatoes – roast or baked. Yours look so beautifully crunchy-edged and golden I’m nearly eating my screen 🙂

  4. A recipe after my own heart! I love potatoes and have made something similar to this, but with rosemary and thyme rather than oregano. I’m interested in trying your method, though, because I always thought potatoes should be patted as dry as possible to reduce moisture while roasting/baking. Here, you added water to the pan, which amazes me! These look deliciously crispy, so I know it works!

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