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!
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
Salt/pepper to taste
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.
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!
Serve with sour cream or tzatziki sauce or ranch dressing!
For breakfast, these are great with poached eggs and sausage/ bacon OR with Farmer’s Egg Cups and some fresh fruit!