Ingredients
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2½ pounds russet Potatoes
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⅓ cup Olive Oil
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6 cloves Garlic
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½ cup fresh Lemon Juice
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1 cup Vegetable Broth
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2 teaspoons dried Oregano
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2 teaspoons Salt
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1 teaspoon Tomato Paste
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Freshly ground Black Pepper
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Chopped fresh Parsley
Directions
The soul of every Greek restaurant in Queens, New York, is made of tender cuts of potato bathed in a bracing garlic-oregano-lemon sauce. Now you can bring this classic Mediterranean comfort dish to any potluck, or just make yourself a well-deserved batch. Serve alongside any Mediterranean-themed meal, Chickpea Cutlets, or seitan entrées. They’re also excellent served with steamed greens laced with olive oil and lemon juice.
Steps
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1
Done
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Preheat the oven to 375°F. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than ¾ inch thick. |
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2
Done
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In a large rectangular casserole dish (at least 10 x 17 inches or bigger), combine the oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with the pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use the lid of the casserole dish), place in the oven, and bake for 30 to 35 minutes, or until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and continue roasting. |
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3
Done
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Uncover the pan one last time, stir the potatoes, and bake, uncovered, for an additional 15 to 20 minutes. The potatoes are ready when most of the sauce has evaporated and the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving. |
