Oven Roasted Greek Potatoes
Yesterday my family celebrated with my dad for his 62nd birthday. It’s always so fun to get together with my oldest sister and her family, as well as my parents and grandma. I only wish more of my 5 siblings lived close by to join us for the festivities. Living an hour away, and with busy schedules, my kids don’t get to see their cousins as often as they’d like. Needless to say, it is definitely a great time for all when we get together. There is usually a meal involved, and we divvy up the dishes so no one person has to cook the entire meal. What birthday dinner would be complete without a satisfying starchy side? With help from Lindsay Peppers from Save Mart, I brought my favorite Oven Roasted Greek Potatoes.
Until fairly recently, I was unaware that Lindsay not only sells canned olives, but they also sell peppers! As I was walking through Save Mart I was surprised to find this large Lindsay ad on the floor of the grocery store! I don’t think I’ve ever seen a brand do that before, but I love it! Such a great way to get the word out about a product!
Are you ready to have your mind blown? While shopping for my Greek Potatoes recipe, I spotted a blinkie (with manufacturer’s coupons), for $1 off any Lindsay Peppers. That made these peppers just $.69! That is one awesome deal my friends! Just be sure to leave some coupons for the other shoppers! Oh the recipes I could come up with. I was just slightly disappointed that my store doesn’t carry the roasted red peppers, but I was able to put the Greek peppers to good use yesterday.
To get started on the Oven Roasted Greek Potatoes, you need to cut your large potatoes(approx 5 lbs) into wedges. I’d say about 6 or 7 wedges per large potato. Then place the potatoes on a foil lined baking pan with sides. You can use a jelly roll pan or a roasting pan.
Pour 1/2 cup of olive oil and 1 cup of water over the potatoes. Then sprinkle with 4 tsp of minced garlic (about 4 cloves), 1 Tbs of oregano, and 1 juiced lemon. Sprinkle with coarse sea salt and black pepper, to taste. Toss everything together using your hands, to give the potatoes a good rub down. Bake at 425° for 40 minutes. Remove potatoes from oven and careful turn. Place back in the oven for 20 minutes.
Pull potatoes out of the oven again and sprinkle with more salt and a touch of water if potatoes seem dry. Add 1/4 cup Lindsay Sliced Golden Green Pepperoncinis. You can add more or less depending on how much spice you like. Return pan to oven and bake for another 20 minutes. These potatoes are tasty at varying levels of doneness! You can find a printable version of this recipe below. I’d love for you to comment below or follow the #FreshFinds hashtag and let me know what fresh recipe you can come up with using Lindsay peppers!! You can also find more inspiration from the Save Mart Pinterest page.
- 5 lbs large potatoes (russet or white)
- 1 cup water
- 1/2 cup olive oil
- 4 tsp minced garlic
- 1 Tbs oregano
- 1/4 cup Lindsay Sliced Golden Greek Pepperoncinis
- Preheat oven to 425° and line a jelly roll pan or roasting pan with foil.
- Cut potatoes into large wedges – about 6 or 7 per potato, and place on foil-lined pan.
- Pour water, olive oil, garlic and oregano over potatoes and toss with hands.
- Bake for 40 minutes. Remove pan from oven and turn potatoes. Return to oven and bake another 20 minutes.
- Remove pan from oven and pour Pepperoncinis over the top and return to oven for the last 20 minutes of baking.