A regular staple.
recipe 1 ∞
- Not bad, but I ended up burning them. Needs to be handled differently to avoid the mess, and needs a different temperature or duration.
- 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
- 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
- 1/2 cup olive oil
- 1 cup water
- 1 tablespoon oregano (get the Mediterranean, it's the best!)
- 1-1 1/2 lemon, juice of
- sea salt
fresh coarse ground black pepper
- Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
- Put all the ingredients into a baking pan large enough to hold them.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
- Bake for 40 minutes.
- When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
- Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 40 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
recipe 2 ∞
- Not bad, but I needed to stop cooking pretty early. I don't quite like the spicing of this one.
- 1/3 cup olive oil
- 1 1/2 cups water
- 2 cloves garlic, finely chopped
- 1/4 cup fresh lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cubes chicken bouillon
- ground black pepper to taste
6 potatoes, peeled and quartered
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.