The combination of lemon and garlic in these Greek garlic potatoes makes this a truly unique dish. Serve instead of average mashed potatoes for a zesty addition to dinner. Garlic is a staple ingredient in many kitchens for good reason; it adds so much flavor to a wide variety of dishes. Every cook has at least a little garlic available, so they may as well use it!
Tips For Getting Rid of Garlic Breath
Garlic breath can really be a pain! Not only can it offend those around you, but it can leave you feeling self-conscious. Fortunately, there are things you can do to help eliminate garlic breath, or at least reduce its impact.
First, brush your teeth if you're able. This will help remove some of the garlic that is trapped in your teeth and on or under your tongue. Plus, the minty flavor of most toothpastes will help mask the garlic odor that so many find offensive.
If you're not able to brush your teeth, use some mouthwash if you have some available. If you're concerned about garlic breath and you know you'll be unable to brush your teeth, try bringing a small bottle of mouthwash with you. You can find them in the travel section of most stores. They're small enough to fit in a purse or pocket.
If you don't have access to either a toothbrush or some mouthwash, you can also try just rinsing with water. It may take a few attempts, but this can help mask the odor to some degree. It won't be as effective as brushing your teeth or using mouthwash, but it's better than nothing at all.
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Greek Garlic Potatoes
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Ingredients
8 large potatoes, peeled, cut into large wedges (about 6–7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 Tablespoon oregano
Juice of 1 lemon
Sea salt
Fresh coarse ground black pepper
Instructions
1. Preheat oven to 450 degrees F. Spray a shallow baking pan with cooking spray.
2. Place the garlic and potatoes into baking pan.
3. Mix in a small bowl the olive oil, water, oregano, and lemon juice.
4. Pour over garlic and potatoes.
5. Season generously with sea salt and black pepper. Toss all to combine well.
6. Bake for 40 minutes.
7. When a golden-brown crust has formed on the potatoes, stir to flip and season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and return to oven to brown other side of potatoes (about 40 minutes). Serves 8.