Roasted Greek Potatoes

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!

Greek roasted potatoes turn out slightly crisp yet deliciously soft and creamy

Oregano Lemons  Olive Oil Potatoes Water or Broth Salt Pepper

INGREDIENTS

Peel

01

Wash and peel the potatoes.  You can do this using a potato peeler or a good ol' sharp pairing kitchen knife.

Cut

02

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.

Place

03

Place the potato wedges in a bowl and start by drizzling one tablespoon of olive oil over the potatoes

Toss

04

Proceed to toss them in the oregano along with some salt and pepper.

Place

05

Place the seasoned potatoes in a single layer in a shallow baking pan & pour the remaining olive oil, and half the water in between the gaps.

Squeeze

06

Squeeze a generous amount of fresh lemon juice over the potatoes.

Cook 

07

Cook for 45 mins-1 hours, checking halfway through. Note that you may need to add a little more water at the halfway point.

Serve

08

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.

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