Recipe: Greek Oven Roasted Potatoes

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I'm half-German and if there is one thing that all good German children learn early on in life, it is to respect the humble potato. Being in Germany for the month to visit family (yay!) has inspired me to share a potato recipe!

...but it's not a German recipe. It's Mediterranean-inspired and sure to please! Enjoy.

Oven-Roasted Greek Potatoes 

Serves 2

* 2 large potatoes, washed and sliced into wedges (I like to half the potatoes and then slice the wedges, so that they're not too long. I also prefer to keep the skin on for texture, taste, appearance, and nutrition!)

* 1 large garlic clove, minced

* 2 Tbsp. olive oil

* 1/4 c. water

* Juice of 1/4 lemon

* 1 Tbsp. dried oregano

* Salt and pepper, to taste

1) Preheat an oven to 420F.

2) Line a baking dish with aluminum foil.

3) Arrange the wedges on the aluminum foil-lined pan and top with the remaining ingredients. Toss to coat well (feel to free to use your hands, just make sure you wash them well first). 

4) Bake for 40 minutes, until a nice golden-brown crust forms.

5) Stir the potatoes to bring up the white side. Add a splash of water if the foil is too dry, then return to the oven.

6) Bake for another ~40 minutes, until golden-brown and crispy on all sides.

Enjoy! They go great with my baklava salmon and some avocado on the side.

Feel free to serve with ketchup and mustard, if you're a five year old at heart (like me). 

What are your favorite ways to eat potatoes?

What is your favorite kind of potato?

What starch side do you choose most often? Ex: rice, quinoa, potatoes, pasta, etc.