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Greek Potato Wedges. Roasted Red Potatoes with Garlic, Lemon, Olive Oil, Spices = Yum.

Updated on February 16, 2013
Fluffy in the inside and crispy on the outside, these flavorful roasted potato wedges will quickly become a family favorite.
Fluffy in the inside and crispy on the outside, these flavorful roasted potato wedges will quickly become a family favorite.

Greek Potato Wedges Recipe

These taste like a luxury, but can be made quite economically when you find red potatoes on sale. You don't want the tiny baby ones, but the larger variety of red skin potato. You can substitute yukon gold if you'd like.


Preheat your oven to 420.

Scrub and cut 2.5 - 3 pounds of potatoes into 6-8 wedges each, depending on their size.

Place into a baking dish just large enough to accommodate them.

Just dump the following into your dish with your potatoes:

1 cup water

1/2 cup olive oil

1/4 cup lemon juice, or the juice one fresh lemon if you prefer.

4 cloves of garlic, minced

Get out your pepper mill - use a generous amount, and follow with 1/8 teaspoon of salt.


With clean hands, mix and toss to coat.

Bake for 30 minutes, uncovered.

You'll first bake them in a deeper baking dish with the liquid before crisping them up on a baking sheet.
You'll first bake them in a deeper baking dish with the liquid before crisping them up on a baking sheet.

Time to get that lovely crispness

Take them out of the oven and simply dump them, liquid and all onto a rimmed baking sheet. Arrange them so they are laying with a cut side down, not resting on the skin so that you only have to flip them once more.

Step two - roast the potatoes until they are crispy on a baking sheet
Step two - roast the potatoes until they are crispy on a baking sheet

Put back into the oven for 15-20 minutes or so, until they've gotten crisp on one side. the liquid will have evaporated quite a bit by this time, and that's fine.

Turn the potato wedges over onto the other cut side. Sprinkle with some more pepper, salt and a bit of dried oregano.

Place the baking sheet back into the oven to crisp the for another 15 minutes, or until they're as crispy as you like.

Don't really worry about over cooking these, I rather like the ones that may be cut a bit thinner and cooked a bit more!

Remove from the oven and serve.

I suggest you put the baking sheet back in the still hot oven with 1 - 2 cups of water poured in it to soften up any baked on marinade to make cleanup easier. Take it out after 20 minutes and anything baked on should be softened and much easier to clean.

These Greek Potato Wedges smell so good as they cook, too.
These Greek Potato Wedges smell so good as they cook, too.

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    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 2 years ago from Riga, Latvia

      Sounds absolutely wonderful. Will try it.

    • Kathleen Cochran profile image

      Kathleen Cochran 2 years ago from Atlanta, Georgia

      I definitely have to try this! Thanks

    • Patsybell profile image

      Patsy Bell Hobson 2 years ago from zone 6a, SEMO

      Saving this recipe for the upcoming potato harvest. Sounds great.

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Sounds tasty.

    • phdast7 profile image

      Theresa Ast 2 years ago from Atlanta, Georgia

      Looks abd sounds absolutely wonderful. My mother made a similar dish many years ago when we lived in Greece and we all loved it. :)

    • Cook n Save Money profile image
      Author

      Kathy 4 years ago from Minnestoa

      Oh, Bubba, are you in for a treat!

    • Bubba Jasper profile image

      Bubba Jasper 4 years ago from The Lone Star State

      Sounds great. Will have to try this with a huge steak.