I stumbled upon a recipe that claimed to be just like the roasted potatoes at Mr. Greek that I absolutely love and knew I had to throw together a Greek-themed dinner this week. Okay, I lied. I didn’t “stumble upon" the recipe. I actually googled the potatoes obsessively - you know, the way teenaged girls google Justin Bieber or all 4 members of One Direction. I didn’t think I’d find any leads, given how specific my search was (the potatoes had to be just like Mr. Greek’s!), but thankfully, an elderly Greek woman named Susie did the world a favour and posted the recipe on a random, unofficial, dated, and very disorganized Greek tourism website. It’s the kind of website you’d never want to cite in a Geography assignment, and one you’d never expect to find recipes on. Regardless of the website’s credibility, I could tell the recipe was authentic because there was a photo of Susie next to the recipe with Greece in the background. After trying the recipe, I can say that it is pretty darn close to the magnificent spuds served at Mr. Greek! There was a crazy deal on potatoes at the Superstore, so I made 5 pounds of potatoes, thinking my noodle arms and little wrists would be strong enough to toss this mixing bowl:

Mix the olive oil, oregano, salt, black pepper, lemon juice, and garlic in a bowl or resealable bag.

Toss the chicken in the marinade and cover the bowl before placing it in the refrigerator. Allow the chicken to sit for at least an hour (I let them sit for about 2 hours).

Grill the chicken. You may choose to place them on skewers as well before grilling.

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4 pounds potatoes, peeled and cut into medium-sized chunks

1 cup of olive oil

2 tbsp oregano

1 tbsp thyme

1 cup crushed fresh tomatoes (or puréed)

1 garlic clove, minced

salt and pepper, to taste

chicken or vegetable broth

Directions