Greek roasted potatoes with Morocco Gold extra virgin olive oil hails from our Mediterranean cousins and adds a spice twist to a classic winter fare. Most people associate Greek cuisine with wide use of vegetables, olive oil, fish and of course wine but the potato, like in other countries is a stable food source.

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Ingredients

  • 4 large russet potatoes, cut lengthwise into sixths
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons lightly packed lemon zest
  • 1/4 cup water
  • 4 teaspoons dried oregano
  • 4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

Intructions

  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.
  3. Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.
  4. Take out the Greek roasted potatoes and enjoy with a sprinkle of extra virgin olive oil.

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