Serves 6-8
The mother load of Greek potato dishes, remember to turn them over when they're half done so they brown on the other side. Roast until they're soft and have a brown hue.
INGREDIENTS
4 pounds Idaho potatoes
1/4 cup fresh sage, chopped, reserve sprig for garnish
1/4 cup rosemary, chopped, reserve sprig for garnish
1/4 cup fresh oregano, chopped, reserve sprig for garnish
1/4 cup fresh thyme, chopped
2 lemons, fresh squeezed juice and zest
1/2 cups EVOO
1 tablespoon kosher sea salt
1 teaspoon freshly ground black pepper
1 whole head garlic, cloves skin on, separated
1-2 cups Maria's homemade chicken or vegetable or beef stock (find this recipe in Maria's book, Made with Love)
METHOD
1) Preheat oven to 400 degrees Fahrenheit
2) Wash potatoes and cut into large wedges
3) In a large mixing bowl combine all ingredients, except stock and mix thoroughly
4) Place potatoes, garlic, and contents of the bowl onto a baking pan or Pyrex dish
5) Add the stock to the pan by pouring into one corner, pour enough stock to completely cover the bottom of the pan
6) Bake at 400 degrees Fahrenheit for one hour, until golden brown
7) Remove from heat, garnish with reserve sprigs of fresh herbs and serve