Greek Week! Roasted Lemon Potatoes

 

 

 

 

 

 

 

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KevinBaconThemes weeks are fun and in the bleak cold of winter, there is nothing more enjoyable than curling up with some delicious comfort food. That is the inspiration between the Starving Student’s Greek Week. (It may also have to do with the fact that Ryerson doesn’t have any sororities or fraternities and we feel left out.)

During the week we will be posting all the recipes necessary to create a delicious greek feast that is sure to impress.

We’re starting off with delicious lemon potatoes that are quick to prep and roast slowly in the oven. Students who are culinary challenged will be happy to know that it is nearly impossible to overcook these potatoes.

Let’s get cooking!

Ingredients:

  • 8 large potatoes peeled and cut into wedges
  • 4 cloves garlic minced (the more the better)
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tbsp dried oregano
  • 1 lemon
  • sea salt
  • ground black pepper

Instructions:

1. Preheat oven to 420 F. Spray baking dish liberally with cooking spray.

2. Combine all ingredients in baking dish. Season generously with salt and pepper.

3. Make sure your hands are clean and toss everything together so that the potatoes are evenly coated.

4. Bake for 40 minutes.

5. When a golden-crust has formed, stir potatoes to so that the white underside is revealed. Season lightly again with salt and pepper.

6. If pan looks dry, add another 1/2 cup of water.

7. Bake for another 40 minutes and then sprinkle with oregano.

Munch.

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