Greek Potatoes

I believe it was Sue who first discovered this recipe. I can’t even remember how long ago....it has been a family favourite for what seems like forever. I think she was looking to copy the delectable Greek potatoes we get from Dina’s Restaurant, a local favourite in Lillooet. These are a little different than Dina’s but are close enough to call them a success.

The really great thing about this dish is that you can make it up ahead of time and then just pop it in the oven when you need dinner. The really, REALLY great thing is how delicious they are.

 Greek Potatoes

 Ingredients

1/3 cup olive oil

1 1/2 cups water

4 cloves of garlic, minced

1/4 cup freshly squeezed lemon juice

1/2 Tbsp dried oregano

2 pkgs of chicken bouillon

6 or 7 potatoes, peeled and quartered

Directions

Preheat oven to 350.

Whisk together first 6 ingredients.

Place quartered potatoes in large casserole dish, pour mixture over them.

Cook, covered, at 350 until tender. (About 1 hour)

To crisp up outside of potatoes – uncover and place under broiler for the last 5 minutes of cooking time. Watch carefully so they don’t burn!

I think Sue does hers a little differently than I do. I believe she cooks them for ½ hour, covered – then finishes cooking them uncovered. That way some of the liquid evaporates off and they get a little bit crispy that way.

I have yet to tackle any other Greek style cooking. I don’t know why.... I love Mediterranean food. That should be my next goal – an entire Greek meal complete with Greek dessert. Oooooh...maybe baklava! Okay...I have some planning to do!

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