Monday, December 6, 2010

Greek Lemon Potatoes

Greek Lemon Potatoes

10 large potatoes, cut into wedges (In the photo they are cut different for faster cooking, see * Note.)
1/2 c. olive oil
1/2 c. lemon juice (fresh squeezed is best)
6 cloves garlic, minced
1 1/2 c. water
2 Tbsp. dried parsley
2 tsp. sea salt
ground pepper to taste

Preheat over to 400 degrees.
Mix all ingredients, except potatoes, in a 9 x 13 baking dish with a wire whisk until well combined. Throw in the potatoes and toss until they are well coated in the oil mixture.
Place in hot oven and bake 1 1/2 hours, toss frequently, until the potatoes are soft and lightly browned.
*Note-when I'm in a hurry I cut the potatoes in bite sized pieces and put them into the pressure cooker with the oil mixture. Then I pressure cook at 2nd pressure for 5 minutes.  They do taste better baked.

These are great with Fried Feta and Gyros

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