Πατάτες Λεμονάτες Φούρνου (Greek Lemon Roast Potatoes)
Trophy Greek oven-roasted potatoes: thick potato wedges roasted in a rich bath of chicken or vegetable broth, olive oil, lemon juice, garlic, and wild Greek oregano until meltingly tender inside and crusty outside.
Ingredients
- • 1kg floury potatoes (Agria or Russet), peeled and cut into thick wedges
- • 120ml Greek extra virgin olive oil
- • Juice of 2 large juicy lemons (approx. 80ml)
- • 250ml hot chicken or vegetable broth, 4 cloves garlic minced
- • 1 tbsp dried wild Greek oregano (ρίγανη), 1 tsp semolina (for crispness), coarse sea salt and black pepper
Preparation Steps
In a large roasting pan, whisk olive oil, lemon juice, hot broth, minced garlic, dried oregano, salt, black pepper, and fine semolina.
Add the thick potato wedges, tossing thoroughly so every cut side is coated in the lemon-oil broth. Arrange in a single layer.
Roast uncovered at 200°C for 50-60 minutes, turning wedges once halfway through, as the potatoes absorb the lemon broth and soften.
Increase heat to 220°C for the final 10 minutes until edges are blistered, golden brown, and delightfully crisp while the centres are meltingly tender. Dust with extra oregano and serve.