These oven-baked potatoes are nothing like the roasties you’re used to. The Greek way of roasting potatoes in the oven follows the principles of slow-cooking which are a big part of Greek cuisine. A soft, melt-in-your mouth texture is what we are going for. To achieve that, the potatoes are nearly submerged in liquid (water, olive oil and lemon are key). Then, they are slowly cooked until most liquid has been absorbed, leaving them mellow and tender.
Below is the classic recipe, but you can adapt it by replacing oregano for mint or rosemary, add some mustard and honey, swap the lemon for orange. Find your favourite flavour combination and you’ll never cook potatoes any other way again!
