In Greek: πατάτες φούρνου, pronounced pah-TAH-tes FOOR-noo
Simpler or more complex variations of this recipe are served in homes all over Greece. This is one of our family's favorites and adds a bit of a different touch with a dash of orange juice.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 5 large potatoes (baking size)
- 3/4 cup of olive oil
- 2 1/2 cups of water
- juice of 1 lemon
- 2-3 cloves of garlic, minced
- 3/4 teaspoon of dried Greek oregano (rigani)
- 2 teaspoons of sea salt
- freshly ground pepper
- juice of 1/2 orange
Preparation:
Preheat oven to 480°F (250°C).
Peel the potatoes, cut in half lengthwise, and in half lengthwise again, into quarters. Rinse well and shake to remove excess water. Spread the potatoes out in an 11 X 14 inch (or equivalent) roasting pan. Toss the potatoes with the salt, pepper, oregano, garlic and olive oil (using hands works best), and sprinkle with lemon juice. Add the water to the pan (do not pour over the potatoes). Put on lowest rack in the oven, and roast at 480°F (250°C) until the water boils. Then reduce heat to 355°F (180°C) and cook for 1 hour. Drizzle the orange juice over the potatoes, and continue to cook another 30 minutes or until potatoes are soft and toasty looking.
Yield: 5-6 servings
Note: If you cut the potatoes into smaller pieces, reduce cooking time. Check at 1 hour for doneness.