This simple recipe is my go to for Greek style roasted potatoes. They are so good and so versatile to go with so many dishes. When shopping for red or new potatoes, I like to hand select small ones that can be cut in half or quarters to make bite sized pieces. I’ve found that when buying the bag, you tend to get some big ones mixed in that don’t look so great when cutting them up and I’m really all about the aesthetics & the plating, so I want my wedges to look good! I also use an old cake pan to roast mine. It’s the perfect size for dinner for 2 and I also like to try and keep at least 1 cut side down which will give the potatoes a slightly crispy texture on that side.
Ingredients:
- 1 lb small Red Potatoes
- 2 Tbsp. Olive Oil
- 1 Tbsp. Greek Seasoning (like Cavendar’s)
- 1 Lemon
Directions:
- Pre-heat oven to 375°
- Cut up enough potatoes for 2 servings into bite sized pieces, either in half if they’re really small or in quarters if they’re a little larger.
- In a bowl or large ziplock baggie, toss the potatoes in olive oil and seasoning and squeeze the juice of 1 lemon all over them.
- Put the potatoes in a roasting pan with cut sides down. This causes the cut side to develop a nice golden crisp. I like to use an old cake pan since it’s smaller and has taller sides.
- Cover the roasting pan tightly with aluminum foil and bake the potatoes for 45 minutes.
- After the timer goes off, remove the aluminum foil and continue to bake for another 20-30 minutes until nice and golden.
