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should get 16 wedges from 1 potato
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toss in a bag w/herbs to coat
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ready to roast
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Crispy on the outside, but soft on the inside * dipped in a mixture of olive oil, stone-ground mustard and lemon juice ~ then sprinkled with dry oregano, garlic powder, salt & pepper before roasting in the oven. YUMMY and much healthier than fried potatoes!
ROASTED GREEK Style LEMON OREGANO POTATOES
2 large Russet potatoes, washed & dried (but I don’t peel mine)
2-3 tsp. garlic powder………………………………....2 TB stone ground mustard
4 TB lemon juice………………………………….……….1 tsp. black pepper
1-2 TB dried oregano leaves (crushed)
1/3 cup extra-virgin olive oil………………….…...2-3 tsp. Kosher salt
***
Preheat oven to 400. Line a rimmed baking sheet with foil and spray with olive oil non-stick baking spray. Set aside.
Cut the potatoes in half, across. Then each half in half, lengthwise. So you now have 4 pieces with a flat side. Put the flat side on the counter and cut each quarter into 4 wedge/slices.
Whisk together the olive oil, mustard and lemon juice in a shallow bowl. Mix together the oregano, garlic powder, salt and pepper in another (little) bowl. ** I work with 8 wedges at a time. Dip them into the wet mixture and toss them into a plastic bag. Put about 1/4 of the herb (dry) mixture into the plastic bag; hold it tightly closed and shake until the wedges are well coated. Lay them on the prepared baking sheet, and repeat with the rest of the potato wedges.
Roast them for about 20 minutes ~ then flip them over and roast another 20 minutes or so (they should be golden brown and crispy outside, but soft inside).
2 potatoes should make enough for 4-6 people (depending how big your Russets are)
ROASTED GREEK Style LEMON OREGANO POTATOES
2 large Russet potatoes, washed & dried (but I don’t peel mine)
2-3 tsp. garlic powder………………………………....2 TB stone ground mustard
4 TB lemon juice………………………………….……….1 tsp. black pepper
1-2 TB dried oregano leaves (crushed)
1/3 cup extra-virgin olive oil………………….…...2-3 tsp. Kosher salt
***
Preheat oven to 400. Line a rimmed baking sheet with foil and spray with olive oil non-stick baking spray. Set aside.
Cut the potatoes in half, across. Then each half in half, lengthwise. So you now have 4 pieces with a flat side. Put the flat side on the counter and cut each quarter into 4 wedge/slices.
Whisk together the olive oil, mustard and lemon juice in a shallow bowl. Mix together the oregano, garlic powder, salt and pepper in another (little) bowl. ** I work with 8 wedges at a time. Dip them into the wet mixture and toss them into a plastic bag. Put about 1/4 of the herb (dry) mixture into the plastic bag; hold it tightly closed and shake until the wedges are well coated. Lay them on the prepared baking sheet, and repeat with the rest of the potato wedges.
Roast them for about 20 minutes ~ then flip them over and roast another 20 minutes or so (they should be golden brown and crispy outside, but soft inside).
2 potatoes should make enough for 4-6 people (depending how big your Russets are)
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