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Greek Roasted Potatoes
large Russet Potatoes
Onion (thinly sliced)
freshly ground Black Pepper (to taste)
Preheat oven at 400º.
Wash potatoes and cut into wedges. Rinse the potato wedges until water runs clear.
In a bowl, mix potatoes and onion with olive oil and Greek Bachariká spice blend making sure to coat all sides.
Place on a baking sheet covered with foil or parchment paper. Add freshly ground pepper to taste.
Bake for 45-60 minutes until brown and crispy turning at half time.
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