Well, this is it! The last of the potatoes from the garden. We tried a new kind this year and while they were small, they more than made up for their lack of stature with fluffy tastiness. To celebrate their flavour, there was only one thing to do and that was to make them into oven-roasted crispy Greek potatoes.
One of my co-workers was crazy about these potatoes. She made them at least once a week and talked about them so much that one lazy afternoon, I hunted down Evelyn’s recipe on Food.com and never looked back. Here it is: http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
The first thing to do is to butter and flour a 9″ X 13″ pan. If you don’t, you’ll be sad. Yea, verily, thou shalt weep! Why? Because the scrumptious caramelized potato bits will be glued to the pan, denying you the pleasure of savouring them AND making you spend hours at the sink scrubbing them off. Really. Been there. Done that. Bought the T-shirt. Argh. Aluminum foil, parchment paper and cooking spray will not help much. Save yourself the agony and just layer on the butter and flour.
Start by scrubbing about 8 cups of potatoes. Cut them into wedges or bite-size pieces. Put them in the pan.
Get 2 heads of garlic. Peel the cloves and remove the sprouts. There should be about 1/3 cup when all is said and done.
Evenly disburse the garlic amongst the potatoes in the pan.
In a large measuring cup with a pour spout, mix 2 cups of chicken stock, 1/2 cup olive oil, 1/2 cup lemon juice, 3 Tbsp oregano or greek seasoning and a copious helping of freshly cracked black pepper. Pour this over the potatoes.
Turn the oven up to 420 degrees Fahrenheit. Once it is at temperature, slide in the potatoes. After 40 minutes, take out the potatoes and stir them to redistribute the juices and promote even browning. Slide the potatoes back in and let them cook for another 40 minutes.
Yum! It’s hard to stop picking at these, so if you are making them to take for lunches, portion it up before you try any of them.:)