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Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the Greek style") generally means "cooked with lemon."

Source: Martha Stewart Living, May 1999
Servings

Ingredients

Directions

Cook's Notes

Oregano is Greek for "joy of the mountain." Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

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  • MS11721780
    6 FEB, 2018
    These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition.
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  • sarahlonghairs
    17 DEC, 2017
    I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.
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