Greek Potatoes with Orange

Delicious, tangy, and a compliment to every dish. This twist on Greek lemon potatoes using a “Portokali” instead of a lemon is a game changer.

INGREDIENTS:

• 8 medium potatoes, cleaned, peeled and cut into wedges

• 1 tsp Greek mountain oregano

• ½ cup GEVOO

• Large orange, juiced 

• 1 cup water

• Salt & pepper

METHOD:

1. Preheat oven to 400°F

2. Evenly distribute potatoes onto baking sheet

3. Generously cover potatoes with salt, pepper, olive oil, and water

4. Bake potatoes for 45 minutes to 1 hour, until tender
   *check with fork

5. Add orange juice and return potatoes to oven for ten minutes to soak up the juice

6. Dress with oregano and serve