Eat This: Greek Potatoes

Do you remember in the movie My Big Fat Greek Wedding how Toula was eating Moussaka for lunch while her American friends were eating normal food like peanut butter and jelly sandwiches? This is a true story. Us Greek kids grew up with Greek foods ending up making their way into our lunch boxes and to our schools. My son had all in one, steak, pastichio, Greek salad in a thermos even… yes all in one. Because that was GOOD food for us, right?

Well along comes the next generation.

This post is dedicated to those who liked my Facebook post last week. What post was that you say? The one where I shared the Greek potatoes my son signed me up for for “Out To Lunch”. You know? Where the kids moms bring foods for the kids to eat? Like Doritos and cupcakes and chocolate chip cookies and mac n cheese…. Mine? Signed me up for GREEK POTATOES. Of course. He’s Greek.

So let’s go thru this staple.

It’s easy and most of the time a pork tenderloin or a whole chicken is thrown into the middle of the pan, surrounded by these golden morsels of delight. I can make these with my eyes closed and know that there’s NO measurements. MORE is better. MORE olive oil. MORE seasoning, MORE lemon. Got it? Good. Because that’s how us Greeks cook. {wink!}

These are all things you probably have on hand, nothing complicated so you can literally make this TONIGHT.

Ready? Let’s do this!

Greek Potatoes

One bag russet potatoes
Olive Oil
1 whole lemon
dried oregano
Cavender’s seasoning
Jane’s Crazy Mixed Up Salt
garlic powder

Peel the potatoes. Slice them in half lengthwise, then again lengthwise, then if the potatoes were long, half wise across. Pour them in a roasting pan and keep them in a single layer. If you have more potatoes than space, divide the potatoes up into another pan because the underneath potatoes won’t turn out as good as the ones exposed.

Pour olive oil all over the tops of them to where there’s enough in the pan. Slice the lemon in half and squeeze the lemon juice out, including the pulp, all over the potatoes using a fork. Try to discard as many of the seeds as you can. Sprinkle the rest of the seasonings. Toss them all so they’re all coated all over with oil, lemon and seasoning.

Bake in a preheated oven for 1 hour at 425 or until golden on the outside.

Finger-licking good I’m telling you! This is how I make my potatoes. How other Greek women make theirs I can’t tell you but these are mine. And they’re yummy. A little bit crispy on the outside and soft on the inside.

I also love to use disposable pans. It makes clean up EASY.

It’s one of those fix-it-and-forget-it dishes. The thing that takes the most amount of time is the peeling of the potatoes. But to be quite honest, if you do this often enough, it takes no time at all.

This isn’t low-fat or low diet anything. It’s just good wholesome food, the food I grew up on.

I’d love to know how you and your family likes this!