Recipe (συνταγή, in Greek) for Wedges Greek Styles
Ingredients (συστατικá, in Greek):
- Big brushed dirty potatoes
- Dried orgáno
- Fresh or dried Thyme
- Rock Salt
- Pepper cracked
- Fresh Lemon juice squeezed
- Olive oil
Method (μέθοδος, in Greek)
In Stainless steel bowl- mix all but potatoes to make a flowing thickness.
Cut potatoes like you would segment an orange, but at an angle, like making wedges. Not too thick, not too thin.
Add the potato wedges into bowl, mix well to cover each potato wedge.
Cover the bowl with cling film, and place bowl into fridge for three hours.
Preheat oven to 180 degree.
Cover a baking tray with parchment or baking paper.
Sprinkle the baking paper with oregano, salt and pepper.
Now take out the potatoes from the fridge, and place them side by side onto baking paper.
Now sprinkle the remaining olive/herb/spices/lemon juice mixture at the bottom of the bowl, over the potato wedges.
Give the potatoes a wee sprinkle of salt and pepper, then place tray into oven, at 180 degrees for 40 minute.
At 40 minutes, check them for golden colour. Keep in the oven if not golden.
Once golden, take tray out and with a fork, turn the wedges over, so that this side gets baked and golden in the oven.
Keep an eye on the potatoes for brown golden colour.
Eat immediately. These bad boys don’t like sitting around long. And nobody got time for a soggy wedge. Nom Nom Nom…