If you grew up in a Greek family, like me, you will be familiar with potatoes cooked this way. If not, you can find this recipe in the hefty Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz but I have altered it just a little bit, as I have found that the amount of lemon juice called for in her recipe just a bit too lemony for me.
What you will need:
1 and a quarter kilograms of potatoes. The recipe calls for medium to small sized russet potatoes, which I could not find so used Ruby Lous, instead. Basically, any potato variety that is good for roasting will do.
1 quarter of a cup of olive oil
2 or so cloves of garlic, finely chopped (optional)
No more than a quarter of a cup of lemnon juice. This will make it very lemony. Put in less if you want a milder lemony taste.
1 tsp each of dried oregano and parsley
1 tsp salt
2 tbsp tomato paste
3 quarters of a cup of water
Preheat the oven to 190 degrees Celcius.
Peel potatoes, slice lengthwise and then slice each half into wedges.
Grab a casserole dish or a deep baking pan and combine the olive oil, garlic (if using), herbs, salt, tomato paste, and the water. Add the potatoes and toss to cover with sauce.
Cover the baking pan with foil or use lid on casserole dish. Place in oven and bake for 30-35 minutes. During this period, stir the potatoes around a few times.
Once this period is up, uncover and bake for 15-20 minutes. Most of the sauce should have evaporated and some of the potatoes should have browned around their edges.