How to make Greek oven-baked potatoes (4 Steps)

Greek cuisine is known for piquant spices, the use of lemon as a flavor enhancer, and the incorporation of vegetables in most preparations. The bounty of Greece, both on the mainland and on its more than 300 inhabited islands, includes myriad citrus fruits, innumerable varieties of wild herbs and a varied mix of bulb and tuber vegetables. Potatoes, one of the most widely consumed vegetables in the Mediterranean, serve as an apt representation of the country's vibrant culinary heritage when baked a la grecko, or in the style of Greece. Other ingredients commonly used in Greek cuisine include shallots, thyme and sage.

Things You'll Need

2 cups olive oil
5 tbsp. freshly squeezed lemon juice
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 finely-minced shallots
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano

1 tsp. chopped fresh rosemary
3 lbs. of Russet or red potatoes
1/2 tbsp. chopped fresh parsley
Mixing bowl
Parchment paper
Paring knife

Instructions

Mix together 2 cups olive oil, 5 tbsp. freshly squeezed lemon juice, 2 tsp. kosher salt, 1 tsp. freshly-ground black pepper, two finely-minced shallots, 1 tsp. chopped fresh thyme, 1 tsp. chopped fresh oregano and 1 tsp. chopped fresh rosemary in a mixing bowl.
Heat the oven to 425 degrees Fahrenheit. Peel 3 lbs. of Russet potatoes and cut into wedges or scrub 3 lbs. of small red potatoes and cut in half. Add each potato to the mixing bowl and coat with the mixed vinaigrette to prevent oxidation.
Toss to coat the potatoes a final time after adding them all to the mixing bowl. Arrange the potatoes in an even layer on a sheet pan lined with parchment paper; place them on the middle rack of the oven.
Roast the potatoes until they yield easily to a paring knife inserted in their center (approximately 40 minutes). Finish with 1/2 tbsp. freshly-chopped parsley.

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