I’ve always loved cooking. So much ,that I wanted to start a food blog. The challenge of writing about these dishes, the photos, and perfecting the recipe for sharing is a real blast. I also wanted to have a database of the recipes I grew up eating.

The most exciting part is making some of my favorite things. Today’s post was one I most looked ahead to. Greek roasted potatoes is easily in my top 5 of any food in ant cuisine. And I can write forever about these, but I will keep it simple.

A dish in Greek cuisine perpetually captivates what Greek food is all about. These potatoes have an impeccably crisp exterior and tender flesh. They are infused with aromatic herbs and sheer lemonyness. These aspects help them hold an esteemed place in any culinary repertoire. Basically, these are heaven.

Greek roasted potatoes are the epitome of simplicity and deliciousness. They require just a handful of ingredients: potatoes, olive oil, lemon juice, garlic, dried oregano, salt, and pepper.

To start, select your favorite variety of potatoes. You have options like the versatile Yukon Gold. Or you might prefer the buttery and rich Russet. There are also baby white potatoes to consider. The choice is yours. I do prefer the russets for the flaky interior and nice outer crisp. Wash and scrub the potatoes to remove any dirt or residue. Then, cut them into evenly sized chunks or wedges. Keeping the pieces similar in size ensures that they roast evenly, resulting in a perfect texture.

Toss these potatoes with a generous drizzle of olive oil. Add freshly squeezed lemon juice and minced garlic. Sprinkle some dried oregano, and add a pinch of salt and pepper. Use your hands to mix everything together, making sure every potato is coated with the flavorful dressing. Pop that in an oven for an hour.

The aroma that fills your kitchen is freakin’ mouthwatering. The combination of olive oil, lemon, garlic, and oregano creates an enticing fragrance. You will find it difficult to resist reaching for a sample before they’re even out of the oven!

The batch I made for the photos on this page, I added some fresh oregano growing in my yard. Adds a touch of green to it all as well as that ever so Greek aroma.

Here’s how I made them

GREEK ROASTED POTATOES

• 4 russet or gold potatoes, peeled and cut into 6 or 8 wedges each
• 2-3 cloves of garlic chopped
• 1 shallot chopped (optional)
• 1 tbsp dried oregano
• 1/3 cup olive oil
• juice of 1 lemon
• 1/2 cup veggie broth or water
• splash of white wine (optional)
• salt
• pepper

Preheat the oven to 400.

In a mixing bowl, toss the potatoes, garlic, shallot, oregano, lemon juice, and salt and pepper. Pour the broth and wine around it all. Make sure there is up to a half inch of liquid in the pan.

Bake for about 45 minutes to an hour or until tender and browning around the edges. Check the potatoes a couple times as they are baking, and toss them around carefully to get even browning. If the pan goes dry, add a bit more broth or water to the pan. Also, if it seems they are about to stick, add a bit more broth or water to the pan.

OPA!