My other great food love affair is Greek cuisine. Like Korean, Greek dishes are rustic and honest. Other common traits are the use of a souring agent, the omnipresent dash of fresh herbs, and a passionate emphasis on the use of seasonal vegetables. For anybody interested in hearty food with a pungent kick, Greek is something special.
These oven-baked slices of starch heaven are baked at 440F in a combination of water, Greek olive oil, sea salt, ground pepper, dried oregano, and garlic until dry and crispy. The smells they emit from the oven are cruel and torturous for anybody in close proximity.
1. Preheat oven to 440F and slice potatoes. Place in glass container and fill with water from mid-way point of bottom to top of potatoes.
2. Add juice from half a lemon, a very liberal amount of Greek olive oil, sea salt, ground pepper, a few cloves garlic, and dried oregano. Place in oven.
3. Once the liquid is getting close to boiling off, flip the loose potatoes so that both sides get crispy. Add a little olive oil to tops and return to oven. Continue to bake until only olive oil remains at base of glass. Potatoes should be a golden brown color and slightly crisp in places.
To really get in the mood, here's some Greek music to play while you bake (and eat) yours: 
Comments
Greek food, that's a way to make me happy.
Posted by: homer | March 19, 2006 08:46 PM
Thats wierd, bc my bf is korean and he also likes greek food (is it a korean thing?). He loves olives (can be italian too), and is always stuck in greek yoghurt/feta section in the supermarket for ages, etc. u guys have sumthin in common ;) Right now, im trying to find that su-jae-bi recipe for you, evil prince john....later
Posted by: darkhorse | March 20, 2006 05:29 AM
Wow these look awesome, I love baked fries, but this is an interesting twist to them! When things get settled down we are so going to have to make them.
Posted by: Joe | March 20, 2006 06:59 PM
WHat Joe said! I love baked fries, and these wedges look fantastic! Great one, ejp!
Posted by: Jeff | March 20, 2006 07:02 PM
What do you call them? Freedom starch?
Posted by: The big H | March 21, 2006 12:59 AM
Homer: now I know what I'll make in Tucson, whenever I make it out there (during my cat burglar bowl trip).
Dark: I'm not surprised at all since these dishes share so many traits, particuclarly the love of pungency. I just made a Greek cabbage salad with olive oil, lemon, and salt and it did not occur to me until I began eating it how very kimchi-like it was! Thanks for hunting for that recipe for me ;-)
Joe & Jeff: let me know how yours turn out. I know you'll love them, particularly since neither of you (like me) are not afraid of carbs!
Big H: no Henrik, I call these Prole Polls, in the spirit of our shared pinko heritage.
Posted by: Evil Jonny | March 22, 2006 07:34 AM
sounds easy peasy and delicious
Posted by: babe_kl | March 23, 2006 05:35 PM