I saw mention of Greek potatoes the other day and Googled for a recipe. Saw several variations but they are fairly simple roasted potatoes cooked in olive oil with lots of garlic, some lemon, dried oregano, and plenty of salt. Most of the recipes roasted them with some broth or water but I decided to just boil some Yukon Golds. Halve them, and smash them down into inch thick discs then toss them with oil, salt, oregano, and lemon juice. Place the smashed pieces on a tray and roast at 425° until they turn golden brown. I turned my batch over once – the tray side usually browns before the tops do. Drizzle more oil at this point, as needed.