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