This is one of my favorite ways to make potatoes. It had
been a while since I had them, and last Easter I was looking for a new way to
cook potatoes to go with a lamb roast I was making. Every time I looked up the
best potatoes to go with a lamb Greek kept coming up in my searches.
The only changes I made to the recipe was to replace the
olive oil with coconut oil, and the first time I made it with red potatoes and
kept the skins on.
Ingredients
- 8
large potatoes, peeled, cut into large wedges
- 4
garlic cloves, minced
- ½
cup coconut oil
- 1
cup water
- 1
tablespoon dried oregano
- 1
lemon, juiced
- sea
salt
- fresh
coarse ground black pepper
Recipe
- Preheat oven to 420°F
- Put all the ingredients into a baking pan large enough to hold them, including a generous amount of salt and black pepper.
- Toss all the ingredients with your hands.
- Bake for 40 minutes.
- Mix the potatoes around add more salt and pepper on top.
- Add 1/2 cup more water and return to oven for another 40 minutes.
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