Some of the best food I’ve ever eaten – ever- was in Greece. I love Greece! And since the love of my life, hubby is Greek-American, we were not about to stop eating Greek food; we just needed to find vegan versions to keep that taste alive.
Greek potatoes are one of the easiest recipes to prepare vegan. As they bake, they make your whole house smell wonderful. I make a big batch and they don’t last long, even with just two of us.
5 lbs washed, organic potatoes (I like mine with peels on)
½ cup organic olive oil
½ cup organic lemon juice (fresh squeezed is best but bottled works fine too)
1 tbs crushed oregano
1 tsp sea salt
1 tsp black pepper
1 clove crushed garlic
Preheat oven to 425 degrees Fahrenheit. Chop potatoes into bite sized pieces and layer evenly on a 9 x 13 cake pan. Combine all other ingredients in a bowl and mix. Pour the mixture on potatoes and stir to coat evenly. Cover pan and bake, stirring every 20 minutes until potatoes are soft and golden brown on the edges.