Greek Roasted Lemon Potatoes (Patates Lemonates)
Prep time
Cook time
Total time
An incredibly flavorful side dish of roasted potatoes infused with the unmistakable Greek flavors of lemon, garlic and oregano.
Author: Marilena Leavitt
Recipe type: Side Dish
Cuisine: Greek
Serves: 4-6
Ingredients
- 2½ - 3 lbs. medium-sized potatoes, (I prefer Yukon Gold potatoes because they hold their shape when baked)
- ⅓ cup Greek extra virgin olive oil
- 3-4 medium garlic cloves, peeled and smashed (or roughly chopped)
- 1½ lemons (zest and juice)
- 1 tsp. dried Greek oregano
- 1 tsp. sea salt
- ½ tsp. freshly ground pepper
- 1 tsp. mustard (I used Dijon mustard for this recipe)
- ½ cup hot water
Instructions
- Preheat the oven: Place a rack in the middle of the oven and preheat to 400°F .
- Prep the potatoes. Wash, peel, and rinse the potatoes. Dry them and cut them into 1" wedges. To get a head start, you can prep the potatoes, cut them, and place them fully submerged in a bowl with cold water several hours ahead of cooking them.
- Cover and roast. Place the potatoes in a 13"x 9" x 2" deep baking dish (preferably metal, not glass as they will stick less). Toss them well with the olive oil, garlic, lemon juice and zest, oregano, salt and pepper, mustard, and water. Cover with foil and roast for about 30 minutes.
- Roast uncovered. Remove the pan from the oven, take off the foil, shake the potatoes gently to make sure they are not stuck to the bottom. Return the pan to the oven and continue cooking uncovered for another 20 minutes or so, depending on the size of the potato wedges. At this point, test the potatoes, they should be fork tender. Taste and adjust the seasoning if necessary.
- Place under the broiler. If the potatoes do not have enough color, place them under the broiler for a few minutes to get a little crispy at the edges. This is an optional step.
Notes
-- You can use any kind of baking potatoes, but I prefer the all-purpose Yukon Gold because they hold their shape and they do not fall apart as they bake.
-- If you prefer the potatoes to have a crunchier outer layer, cut each wedge in half.
-- At the end of the cooking time, the pan juices with the olive oil will concentrate and become intensely flavorful, almost like a sauce, to spoon over the potatoes.
-- If you prefer the potatoes to have a crunchier outer layer, cut each wedge in half.
-- At the end of the cooking time, the pan juices with the olive oil will concentrate and become intensely flavorful, almost like a sauce, to spoon over the potatoes.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-roasted-lemon-potatoes/