10 large potatoes, cut into wedges
3 cloves of garlic, minced
150 ml olive oil (3/4 cup)
1 tbsp of dried oregano (or fresh if you have it)
3 lemons
2 orange
1 tsp of mustard
Salt and freshly ground pepper
1
Cut the potatoes into large pieces like wedges (we call them kidonates) and place them on a large metal roasting pan.
2
. Put the oil, wine, oregano, the juice of the lemons and the orange, the mustard, garlic and salt and pepper into a bowl and mix well. Simply pour the mixture generously over the potatoes. Then add the squeezed lemons and oranges. By doing this you really enrich the flavor of the roasted potatoes.
3
Bake for 40 minutes at 180 C or 400 F, or until they are cooked through. Depending on the type of the potato you are using the cooking time varies. We use potatoes from Tripoli in the Peloponnese.
4
This recipe is enough for 4 people but it is a side dish. As a main we usually serve it with meat that is cooked with the potatoes in the oven.
Servings : 4
Ingredients
10 large potatoes, cut into wedges
3 cloves of garlic, minced
150 ml olive oil (3/4 cup)
1 tbsp of dried oregano (or fresh if you have it)
3 lemons
2 orange
1 tsp of mustard
Salt and freshly ground pepper
Directions
1
Cut the potatoes into large pieces like wedges (we call them kidonates) and place them on a large metal roasting pan.
2
. Put the oil, wine, oregano, the juice of the lemons and the orange, the mustard, garlic and salt and pepper into a bowl and mix well. Simply pour the mixture generously over the potatoes. Then add the squeezed lemons and oranges. By doing this you really enrich the flavor of the roasted potatoes.
3
Bake for 40 minutes at 180 C or 400 F, or until they are cooked through. Depending on the type of the potato you are using the cooking time varies. We use potatoes from Tripoli in the Peloponnese.
4
This recipe is enough for 4 people but it is a side dish. As a main we usually serve it with meat that is cooked with the potatoes in the oven.
Servings : 4
