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Oven Roasted Greek Potatoes
June 23, 2007

I loved these! And I didn't even have any wine on hand so just used a wee bit more water and bouillon. The trick to making these is to cook them long and slow (especially if you don't have time to marinate). Otherwise, yes, they don't have enough time to absorb the flavours. I suggest 2 hours on 350 and then turn down to 300 (or even lower depending on your oven) for another half hour, taking the lid off for the last 30 minutes. They come out browned and full of flavour! (Greek potatoes are intended to be a little mushy).

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