Because no single way of eating works for everybody.
Did Socrates eat potatoes? No; but that was then. These days every Greek restaurant in my city offers the special Greek style roasted potatoes. Do you know the ones I mean? They’re tender inside, a bit crispy outside, lemony and seasoned and completely addictive. Sometimes I just order the potatoes and let that be my entire meal.
This is how you make them, from another cobbled-together recipe based on other recipes with variations. The nice thing about this dish is that you can vary the recipe according to your tastes. Don’t like oregano? Add a different herb to them. Want them less crispy? Add more liquid, or cover them while they bake. More lemony? Toss on some more lemon juice. They’re delicious… and the only philosophy they require is the willingness to eat starchy tubers.
Greek Style Roasted Potatoes
6 baking potatoes, peeled if desired, cut into wedges
4 Tablespoons extra-virgin olive oil
Juice of 1 lemon
2 to 4 Tablespoons chicken stock
1 or 2 cloves garlic, finely chopped
2 teaspoons dried oregano
Salt and pepper to taste
1. Preheat oven to 425°F.
2. Drizzle olive oil on potatoes and toss thoroughly to coat. Add lemon juice, chicken stock, oregano, garlic, salt and pepper and toss again to mix thoroughly.
3. Pour ingredients into roasting pan or baking pan that’s large enough so potatoes don’t overlap each other. Cover with foil or baking dish lid and bake for 30 minutes, stirring twice. Remove cover and roast an additional 30 minutes, stirring twice, or until potatoes are done. Add more liquids and/or spices at your discretion, depending on how you want them to turn out.
4. Serve and enjoy.