Greek Potatoes


This is one of my favorite ways to make potatoes. It had been a while since I had them, and last Easter I was looking for a new way to cook potatoes to go with a lamb roast I was making. Every time I looked up the best potatoes to go with a lamb Greek kept coming up in my searches.
The only changes I made to the recipe was to replace the olive oil with coconut oil, and the first time I made it with red potatoes and kept the skins on.

– 8 large potatoes, peeled, cut into large wedges
– 4 garlic cloves, minced
– ½ cup coconut oil
– 1 cup water
– 1 tablespoon dried oregano
– 1 lemon, juiced
– sea salt
– fresh coarse ground black pepper
  1. Preheat oven to 420°F
  2. Put all the ingredients into a baking pan large enough to hold them, including a generous amount of salt and black pepper.
  3. Toss all the ingredients with your hands.
  4. Bake for 40 minutes.
  5. Mix the potatoes around add more salt and pepper on top.
  6. Add 1/2 cup more water and return to oven for another 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s