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Greek Potatoes

9 May

I stumbled across this recipe through google. One of my best google search finds EVER! The blog I got this from has become a real regular read of mine. He is great. Also, I know everyone knows my love of Greek food.

So he’s a class act and calls this recipe “patates sto fourno”. I am not as classy and have dumbed it down to Greek Potatoes. Don’t be fooled. It’s perfect!

I have no idea what I googled at the time to lead me to it, but I am so glad I did. These are AMAZING!

I take no credit. Check out this blog. The recipes are drool worthy!

Greek Potatoes (I never do this, b/c I always change recipes, but this one I haven’t touched, so it is not adapted, it is perfect how it is. Straight from

Serves 4


4-5 medium sized potatoes (I used white potatoes), washed, dried and cut into wedges

1 tablespoon of dried oregano

juice of 1 lemon

1/2 – 3/4 cup of olive oil

1/4 a cup of water

salt and pepper to taste

Preheat your oven to 350 degrees.

Start off by drizzling a very small amount of olive oil on the potatoes.  Proceed to toss them in the oregano along with some salt and pepper.

Place the seasoned potatoes in a shallow baking pan.

In a bowl mix together the remaining olive oil, lemon juice and water.  Pour the mixture in between the gaps created by the potatoes (if you pour these over the potatoes you will wash off the oregano!)

Cook for 45 minutes to 1 hour (check half way through – as it may be necessary to add a little bit more water). Potatoes are cooked when they are pierced with a fork and feel soft and tender and are nice and browned.

I made this for a friend and we went nuts over it. Mark likes to top them with some crumbled feta.

It paired perfectly with Roasted chicken.

Greek food is to die for. These potatoes reinforce that feeling.

Do it! You won’t regret it!


Greek Chicken Skewers with Tzatziki and Greek Salad

1 May

If I had to choose one country’s food and eat nothing but that for the rest of my life it would be Greek food. I am obsessed with it. I think a lot of it has to do with tzatziki and then the combo of lemon, oregano, olive oil and feta.Feta actually = heaven.

My favourite way to eat Greek is a chicken gyro filled with greasy french fries, tomato, onion, chicken and loads and loads of tzatziki.I ate one yesterday and then went dress shopping = worst idea ever. No one looks pretty in dresses while in a giant food coma! I digress.

I can’t always be running out and eating these greasy beauties so I’ve come up with a compromise. I make my own Greek food at home (sadly no fries included).

Confession: I get very annoyed with Greek salad that includes lettuce, especially iceberg lettuce. This is just there for filler so the restaurant can sell you a bigger salad for less (including less nutrients).

Greek Chicken Skewers

serves 4


8 skewers (if using wooden, soak them for 1/2 an hour first to keep them from burning)

4 boneless, skinless chicken breasts, chopped into 1 inch cubes

2 tbsp chopped fresh oregano

the juice of 1 lemon

1 tbsp white vinegar

2 tbsp olive oil

2 garlic cloves, grated or pressed with a garlic press

5 grinds of black pepper

In a large bowl mix all the ingredients with the chicken. Cover and refrigerate for 2 hours.

Skewer the chicken and BBQ on medium heat, turning, until chicken is cooked through.

Greek Salad

serves 4


1 green pepper, diced into 1 inch pieces

1 red pepper, diced into 1 inch pieces

3 inches of a cucumber, halved and then sliced

1/2  red onion, thinly sliced

4 tomatoes, chopped into large bit sized pieces

2 tbsp chopped, fresh oregano (you can also used dried, just use 1/2 the amount)

a large handful of crumbled feta

The juice of 1/2 a lemon

1/4 cup of olive oil

1/2 cup black olives (optional – I  know there’s a lot of olive haters out there. weirdos)

In a large bowl combine everything. Serve.



1 1/2 cups of plain Greek yogurt

1 garlic clove, grated or pressed in a garlic press

3 inches of a cucumber, halved, seeded and finely diced

2 tbsp chopped fresh dill

1 tbsp chopped fresh mint

1 tbsp olive oil

1 tbsp lemon juice

Combine all the ingredients in a bowl. Cover and refrigerate for 1/2 – 1 hour. This gives the flavours some time to combine.

The chicken is made more amazing by dipping it into the tzatziki before taking a bite.

Feeling lazy? Just make the tzatziki and dip pita into it.

Go forth, slam ouzo and smash plates. “OOMPA!!!!!!!!”

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