These herby, lemony Greek-style potatoes are so crispy and crunchy on the outside while staying so steamy hot and soft on the inside. Best part about this dish is all you need is two bowls for stirring and combining and that is basically it. This tasty snack involves minimal mess and leaves you with time to get organized while they are still cooking.
GREEK STYLE POTATOES [VEGAN, GLUTEN-FREE]
FOR THE POTATOES:
5 large Russet potatoes, cut into wedges
Juice of one lemon
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oregano
1 tablespoon garlic powder
Seasoning of your choice
FOR THE AVOCADO DIP:
2 avocados, mashed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
1/2 teaspoon garlic powder
Thinly sliced red Thai chili pepper (as little or as much as you’d like)
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Into a large mixing bowl, add all your ingredients for the potatoes. If you have time, let marinate for a few hours then cook.
Stir until well combined then transfer to baking sheet.
Cook for 35-45 minutes. This depends on how thick or thin your potatoes are. You’ll know they’re ready when golden and super crispy.
In the meantime, prepare your avocado dip by adding all ingredients into a bowl and stirring well. Store in the refrigerator until the potatoes are ready.
Once ready serve, in a bowl or sharing plate style.
For extra crispiness finish your potatoes off with a5-minutee broil in the oven.