Boil some 1 inch cubed potatoes for three minutes.
Drain and add back to pan and shake over burner until potatoes are dry. (1 minute).
Heat some olive oil in a shallow roasting pan in a 400 – 450° oven
And when hot add the potatoes.
Shake to coat in oil and add 5 or 6 whole peeled garlic cloves.
Return pan to the oven and roast until golden brown. Shake occasionally.
Season with oregano, a squeezed lemon and salt and pepper.
(Frying works well too. Fry the cubes or slices. Remove from oil, toss with one or two minced garlic cloves, season with salt, pepper and oregano and squeeze a lemon over the potatoes. Toss and scatter over pizza)
After playing around with many different pizza sauces over the years this is the one that I settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 – 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
Salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.
NOTE: I use a stick blender and blend all of these ingredients right in the can.
More Greek Potato Pizzas