Time: 75 minutes

Music Selection: Serena Ryder – Stompa

These Greek Potatoes are SOOOOOO good for breakfast or dinner. Our daughter, loves to take them as leftovers in her lunch thermos with a side of tzatziki to dip them in! You definitely will understand why “Stompa” is a great pair for these potatoes once you smell them cooking and taste them! Make extra for leftovers!

Ingredients:

5 yellow or russet potatoes, peeled

2 cloves garlic, minced

¼ cup olive oil

Juice from 1 lemon

½ cup water

1 Tbsp dried oregano

Non-stick spray

Salt/pepper to taste

Directions:

Pre-heat oven to 400 Deg F.

In large bowl, mix garlic, olive oil, lemon juice, water and oregano.

Peel potatoes and cut into large chunks (usually about 6 – 8 pieces per potato). Toss the potatoes in the seasonings.

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In a large baking pan, or rectangular cake pan, spray it well with non-stick spray. Then pour in the potatoes and all the liquid intothe pan. Bake for 45 minutes to 1 hour, depending on how crispy you like the potatoes. Watch them after about 45 minutes to ensure they do not burn!

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Serve with sour cream or tzatziki sauce or ranch dressing!

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For breakfast, these are great with poached eggs and sausage/ bacon OR with Farmer’s Egg Cups and some fresh fruit!