These flavorful potatoes pop with a lemony zing and are much less greasy than the ones served in most Greek restaurants. Here are two methods. The first is for large quantities and is cooked on the grill and the second is for two and is cooked on a burner.
Ingredients
5 pounds of firm boiling potatoes (read all about potatoes)
1/2 cup olive oil
1 cup lemon juice, or the juice of about 8 lemons
2 tablespoons dried oregano
4 cloves pressed garlic
4 teaspoons salt
2 teaspoons ground black pepper
Optional. Add 3 tablespoons fresh chopped parsley for garnish
Optional. Amp up the flavor by substituting chicken stock for the water.
Do this
1) Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").
Blue or green garlic?
Sometimes fresh garlic will turn blue when cooked in acids like lemon juice. If you notice blue flecks, don't worry, they will brown when the water evaporates and the flavor will not be altered.
2) Dump everything into a baking pan large enough so that the potatoes are not piled more than one layer deep. Don't use an aluminum pan because it can react with the acid in the lemon juice. A dark colored baking pan will brown the potatoes better than a stainless steel pan. The best pan is a gray non-stick baking pan, but any pan will work. Cover the potatoes with water. Pop it in a 500°F oven or on a hot direct heat grill. Don't cover the pan, but close the lid on the grill so it heats from all sides. Let 'er boil uncovered for about an hour or until all the liquid has evaporated.
3) When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Turn down the heat. Prevent the potatoes from burning and help them brown on all sides by rolling them around with a spatula. Scrape the bottom so they don't stick. Taste them and if they are undercooked, add another cup of water. Cooking time will depend on the size of the chunks. When all the liquid is gone, taste one to see if it is done.
Indoors. When they are the texture you like, and they are browned on at least one or two sides, turn on the broiler and place the pan 3-5 inches below it. Leave the oven door ajar. This cools the oven so the thermostat won't turn off the broiler. After about 5-10 minutes, the potatoes will brown on top. Scrape them into a serving bowl, garnish with the fresh parsley, and serve.
Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes. Don't add them too early or they will get gummy and blacken.
Ingredients
1.5 pounds of firm boiling potatoes (read all about potatoes)
4 tablespoons olive oil
1/4 cup bottled lemon juice, or the juice of 2 lemons
1/2 tablespoon dried oregano
2 cloves pressed garlic
1 teaspoon salt
1 teaspoon ground black pepper
Optional. Add 3 tablespoons fresh chopped parsley for garnish
Do this
1) Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").
2) Dump everything into a single layer in a 12" nonstick frying pan. Cover the potatoes with water and submerge them by about 1/2". Turn the temp up to high and boil until all the water is gone. Poke one of the fatter wedges with a fork. It should slide in and out easily. If it does, you are done. If it doesn't, add another 1/2" of water and boil it off. When the water is gone, toss them around in the pan and brown them a bit. If you have fresh parsley, chop it fine and sprinkle it on and serve.
3) If you need to cook more than 2 servings, increase the recipe, double the time, and cook them in an oven at 500°F in an uncovered baking pan as above.
Tell Meathead what you think, or ask him a question
But please, please, please read this first:
1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.
2) Please read this article about thermometers.Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!
3) Please tell me everything I need to know to answer your question.
4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.
AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.
About Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.
Meathead's Personal Privacy Promise.I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
Great Greek Potatoes
With a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of 
