Patates Sto Fourno (Roasted Greek Potatoes)

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Patates sto fourno is the classic roasted Greek potatoes dish served in many Greek households and restaurants throughout Greece. You'll love these bright and saucy spuds because they are a welcome addition to just about any plate, and they only call for a handful of ingredients.

vertical shot of a round silver pan of roasted greek potatoes with lemon and oregano.

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Why this recipe works
What goes into this recipe
Ingredient notes & substitutions
How to make this recipe
Expert tips
What to serve with this recipe
FAQS
Video - how to make them
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Why this recipe works

It's simple and easy to prepare. Similar to my ladolemono (Greek olive oil and lemon sauce) the ingredients and method are pretty simple. The potatoes are cut into thick wedges and cooked with what I consider the "Holy Trinity" of Greek cooking: oregano, lemon juice, and olive oil. This is a classic dish when it comes to Greek recipes.
It's packed with flavour. Unlike other roasted potato recipes, these little beauties release their starch into the oregano-scented lemon juice to create a beautiful glossy sauce that is simply delicious! Trust me! - the flavour is exceptional!
It's vegan. This classic dish also happens to be naturally vegan and gluten-free, making it an excellent dish for potlucks and family gatherings.
It's unique. Greek roasted potatoes turn out slightly crisp yet deliciously soft and creamy (without becoming soggy). Since the potatoes are roasted in liquid, they also do a lovely job of soaking up all that bright and yummy flavour!
It's versatile. It makes the perfect side dish - add some Greek lettuce salad and tzatziki for the complete Greek experience or serve it as a main meal along with some feta cheese, my Greek meatballs and some crusty bread.

Greek language Lesson 🇬🇷: Patates is the Greek word for potatoes, and fourno means "in the oven" - so the name says it all! These Greek lemon potatoes are also known as "patates riganates" (oregano potatoes) and "patates lemonates" (lemon potatoes) in reference to their primary ingredients.

What goes into this recipe

This authentic recipe is exceptionally straightforward, with a small list of simple ingredients. Here's everything you'll need:

ingredients for making roasted greek lemon potatoes measured out into bowls.

Oregano. - To make traditional patates sto fourno, make sure you get yourself some dried Greek oregano, also known as "rigani" (don't use fresh oregano). The Greek varietal is more savoury and earthy than the milder Italian or Mexican versions that you might already have in the cupboard.
Lemons. - Ensure you use good quality, juicy lemons.
Olive oil. - Use Greek extra virgin olive oil if you can get your hands on it.
Potatoes. - I recommend using a thin-skinned variety that falls somewhere in the middle of the starchy-vs-waxy spectrum. In my opinion, Yukon Gold is the best variety - they'll hold their shape well, but the flesh will become perfectly creamy.
Water. - I make these roasted potatoes the old fashioned way, with plain ol' water.
Salt & Pepper. - Seasoning is everything in the kitchen, and these two workhorses are inimitable. Opt for freshly ground black pepper and sea salt for the best results (you can also use Kosher salt).

Ingredient notes & substitutions

If you can't get your hands on Greek oregano, try swapping in half marjoram and half whatever kind of oregano you do have.
When preparing these lemony roasted Greek potatoes, I'm not a fan of using super waxy potatoes (like fingerlings) or super starchy potatoes (like russets).
If you want to add some extra flavour, please sub in your favourite chicken broth (chicken stock) or vegetable broth (vegetable stock) instead of water.
While not traditional, many folks like to add chopped fresh garlic or whole garlic cloves to this recipe. You can also experiment with other dried spices if you like - such as smoked paprika and dried chilli flakes.

How to make this recipe

These simple roasted Greek potatoes are super easy to pull off - the oven does most of the work for you! Here's how it's done:

steps 1-4 of making patates sto fourno: peeling potatoes, cutting potatoes into wedges, drizzling with some olive oil, tossing with salt, pepper and oregano.

Steps 1-2: Peel potatoes. Cut into wedges, being sure to cut the pole to pole (not along the equator). From there, cut into 2-4 pieces per half, depending on the size.
Steps 3-4: Place the potato wedges in a bowl and start by drizzling one tablespoon of olive oil over the potatoes. Proceed to toss them in the oregano along with some salt and pepper.

steps 5-8 of making lemony roasted greek potatoes: pouring water and olive oil mixture between the cracks, squeezing fresh lemon, tossing the potatoes at the halfway mark, and the completed potatoes that are golden brown.

Steps 5-6: Place the seasoned potatoes in a single layer in a shallow baking pan (a baking sheet will also work). Mine measured 10" round, but a 9"x13" or 10"x12" is also perfectly acceptable! Next, pour the remaining olive oil, lemon juice and half the water in between the gaps created by the potatoes. If you pour these over the potatoes, you will wash off the oregano!
Steps 7-8: Cook for 45 mins-1 hours, checking halfway through. Note that you may need to add a little more water at the halfway point. The Greek lemon potatoes are done when they are easily pierced with a fork and are golden brown. Serve immediately, along with some of the olive oil sauce from the pan.

Expert tips

Choose evenly sized potatoes. When it comes to roasting, size is of utmost importance. Opting for potatoes that are all roughly the same size means that they will cook evenly.
Cut them into even wedges! It doesn't matter if your potatoes started out the same size if you hack them into uneven pieces. Depending on the size of your spuds, you can opt to cut each one into 4-8 wedges.
Don't cut the potatoes until you're ready to roast. Like apples or avocados, potatoes have a tendency to oxidise and turn brown when exposed to air. They are not something you can really prep ahead of time, but you really don't need to with a recipe this simple.
Don't use jarred lemon juice. Just trust me - freshly squeezed makes all the difference.
Give the lemons a firm roll on the countertop before cutting to get the most juice from them.

What to serve with this recipe

These easy Greek lemon potatoes are indeed a delight to eat, and they're at home next to just about any main course. They are magical when cooked alongside a roast lamb or chicken - that's about as Greek as it gets!
These beauties are an excellent option for your holiday spread, whether you're cooking duck, ham, turkey or beef. You can serve them alongside several delicious vegetarian dishes, too.
Serve them on their own. No judgement from me! 😉

FAQS

Can I make Greek roasted potatoes ahead of time?

Sure! They will last in the fridge for 3-4 days. To reheat, pop in the oven at 300F for 15-20 minutes until they are warmed through. If the sauce is looking dry, feel free to add a few tablespoons of water and extra olive oil to the pan as they warm.

What if I don't have Greek oregano?

If I'm honest, Greek oregano is the *only* way to make traditional roasted Greek potatoes. HOWEVER, if you don't have any on hand, try using a 50/50 split of whatever kind of oregano you do have, plus dried marjoram.

Don't I need to boil the potatoes before roasting?

Good question, but the answer is NO! Since these Greek lemon potatoes are roasted in a flavorful liquid, they do not need that extra step. Another win for this delightful recipe!!

vertical shot of an appetizer sized plate of patates sto fourno and a halved lemon in the background.

Video - how to make them

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