Potatoes get the Greek treatment. Lots of olive oil, lemon juice, and oregano take new potatoes in a brighter, lighter direction.
Ingredients
- 2 lbs new potatoes, cut in wedges
- ½ cup extra-virgin olive oil
- 3 tsp dried oregano
- 2 tbsp lemon juice
- 1 pinch ground cloves
- ⅛ tsp ground allspice
- 2 garlic cloves, quartered
- ½ tsp salt, plus more to taste
- Black pepper, to taste
Preparation
- Place the cut potatoes in a bowl filled with cold water for 30 minutes.
- Preheat oven to 400°F. Remove the potatoes from the water and drain through a colander. Blot away any excess moisture with a tea towel.
- Transfer the potatoes to a bowl. Add the remaining ingredients and mix well. The potatoes should be evenly coated.
- Spread potatoes in a single layer over a baking sheet. Pour any olive oil remaining in the bowl overtop.
- Pour a little warm water in the corner of the pan, tilting the pan so that the water covers the entire base. It should be about halfway up the potatoes.
- Transfer the potatoes to the oven and roast for about 10 minutes, or until the liquids in the pan begin to boil. Reduce the heat to 320°F and continue roasting for another 45 minutes, or until the potatoes are just tender.
