I was running a Greek cooking class this morning and as usual, I wanted to create my own little twist on Greek style roasted potatoes wedges. For some unknown reason, during the course of teaching a class, I seem to get an inspirational ‘lightning strike’ or as my husband says, the ‘light bulb’ come on. This was one of those moments and I couldn’t wait to experiment with it, at the end of the class. Fortunately, I always cook generous portions as there’s always people lined up to eat the left overs. This little batch was made just for me, but soon after the photograph was taken, it was confiscated by the scavengers.
4 large russet potatoes, cut into wedges, lengthways
2-3 tbsp Lemon infused Extra Virgin Olive oil (or normal EVOO)
3-4 tbsp minced Garlic
Zest and juice of 1 lemon
2 tsp dried oregano
2 tsp dried basil
Green Jalapeno Tabasco sauce (according to taste) 1 tbsp was good for me
1 cup water
Salt and Black pepper
Combine all the ingredients and drizzle all over the potatoes. Roast the potatoes in a preheated oven at 400F for 25 minutes, turn the potatoes over and bake for another 20-25 minutes. You may need to add a little more water if they are sticking to the bottom and are not cooked through.
Once the potatoes are cooked through, let them crisp up under the broiler. I found it gave them a nice little char. If you want a BBQ flavour infused into these, add a couple of drops of liquid smoke or finish them off in a BBQ.
Sprinkle some crumbled feta and drizzle a little bit of lemon juice combined with Green Jalapeno Tabasco on top before serving. I would serve these as a small tapa dish, as these potatoes had a little heat but lots of flavour from the lemon and garlic.