Greek Potatoes (Oven-Roasted and Delicious!)

Greek Potatoes

Total Time: 1 hrs 29 min
Prep Time: 10 min
Cook Time: 1 hrs 19 min
recipe edit edit


8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it’s the best!)
1 lemon, juiced
sea salt
fresh coarse ground black pepper


1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam – that sounds like a great idea!
2 Put all the ingredients into a baking pan large enough to hold them.
3 Season generously with sea salt and black pepper.
4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.
6 Bake for 40 minutes.
7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9 This will take about another 40 minutes.
10 Do not be afraid of overcooking the potatoes- they will be delicious.
11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Crispy Chicken Broast

            ‘Crispy chiken Broast’.

Crispy Chicken Broast








  •                     Skinned chicken (12 pieces) 1
  •          Water 1 bowl
  •                Chili powder 1-2 tbsp
  •                   Green chili paste 2 tbsp
  •                Ginger garlic paste 1 tbsp
  •               Salt to taste or 2 tbsp
  •            Meat tenderizer 1 tbsp
  •             White vinegar 3 tbsp
  • For Coating:
  • Flour 2 cup
  • Corn flour 1/2 cup
  • Rice flour 1/2 cup
  • Red mill flour 1/2 cup
  • Baking powder 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 tbsp
  • White pepper 1 tbsp
  • Mustard powder 1 tsp
  • Garlic powder 1 tsp
  • Red chili powder 1 tsp
  • Cinnamon powder 1 tsp
  •   Onion powder (optional) 1 tsp
  • Oil for frying
  • Cooking Directions
  1. To marinate: Dip the skinned chicken in bowl of water, along with chili powder, green chili paste, ginger garlic paste, salt meat tenderizer and white vinegar.
  2. Leave it to marinate for about 4 hours.
  3. Now take out the chicken, let it dry and reserve the marination water.
  4. Mix all the coating ingredients properly.
  5. Coat the chicken pieces with the coating mixture.
  6. Leave it to rest for a while.
  7. Dip the coated chicken pieces in the reserved marination water or spray that water on the pieces.
  8. Again coat the chicken pieces with the coating.
  9. Repeat the procedure for about 2 to 3 times.
  10. Rest the coated chicken pieces for at least an hour before frying.
  11. Deep fry the chicken pieces, covered.
  12. Check after 10 minutes and turn.
  13. When chicken pieces turn golden brown, take them out.
  14. Serve hot with broast dip, dinner rolls, french fries and ketchup.



Vegetable Hot Dog

Here’s your awesomelicious savory of the month. Enjoy it!


4 hot dog buns

For rolls

2 large leftover boiled potatoes, peeled and mashed

200 g cottage cheese, grated

1 tablespoon raisins, soaked in warm water

4 tablespoons fresh coriander leaves, cleaned,washed and chopped

1 medium onion, peeled,washed and chopped

3 -4 green chilies, washed and chopped

1 1/2 tablespoons oil

oil, to deep fry

1/2 tablespoon red chile, crushed

1 teaspoon garam masala powder

salt as needed

4 tablespoons all-purpose flour

1/2 cup milk

1 cup breadcrumbs

To serve

2 medium onions, peeled,washed and chopped

1 bunch Lettuce, washed and shredded

4 green chilies, washed and chopped

2 tablespoons butter

4 teaspoons english mustard paste

4 teaspoons coarse mustard paste

4 tablespoons ketchup


  1. Slit the buns into half without cutting them into two.
  2. Heat a tbsp.
  3. of oil in a pan.
  4. Saute onions till translucent.
  5. Add the cottage cheese, potatoes, crushed red chilies, fried onion, green chilies, coriander leaves, gar-am masala powder, salt and raisins to the pan.
  6. Mix well.
  7. Allow to cook for 10 minutes.
  8. Allow to cool.
  9. Make cylindrical shaped croquettes.
  10. Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
  11. Refrigerate for an hour or more.
  12. Heat sufficient oil in a wok.
  13. Deep fry the rolls till golden brown.
  14. Drain onto an absorbent kitchen towel.
  15. Apply butter on the sides of the buns.
  16. Apply mustard paste after that.
  17. Place a spoonful of chopped onions on one side.
  18. Spread tomato ketchup on the other side and arrange the shredded lettuce.
  19. Place the hot fried rolls, one in each bun.
  20. Put a whole green chilli if you desire.
  21. Serve immediately.