Authentic Greek Lemon Potatoes- Patates Fournou Lemonates
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
28293 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek, Vegan
Authentic Greek Lemon Potatoes- Patates Fournou Lemonates
Description
Authentic Greek Lemon Potatoes- Patates Fournou Lemonates showcases potato wedges seasoned generously with olive oil, dry oregano, lemon juice, garlic cloves, and optional whole cloves and allspice for a subtle aromatic hint. The potatoes are soaked first to remove excess starch, ensuring a crisp edge when roasted.
Roasting starts at a high temperature with some water in the pan to cook the potatoes through and keep them moist, then the heat is lowered for a longer roasting period to tenderize the potatoes entirely without making them fall apart. The garlic and herbs infuse during roasting, resulting in a fragrant, tangy, and herby flavor profile alongside the natural earthiness of the potatoes.
This dish can be served as a classic Greek side for souvlaki, roast meats, or alongside seafood. The lemon and oregano give a bright lift, making the potatoes more distinctive than a plain roast potato. The optional spices add depth if included.
Adjusting salt after roasting allows control over seasoning, and using a fan-assisted oven helps with even roasting and caramelization. The recipe suggests tilting the pan to distribute the liquids under the potatoes without washing off the oil coating for best texture.
Ingredients
- 2 pounds potato cut in small wedges (if long, cut wedges in half
- ½ cup olive oil
- 2-3 teaspoons oregano dry
- 1-2 tablespoons lemon juice
- 3 cloves optional
- 3 allspice optional
- 2 garlic cloves, quartered
- ½ teaspoon salt
- black pepper freshly ground
Instructions
- Place the cut potatoes in cold water for a ½ hour.
- Preheat oven with the fan at 400 degrees Fahrenheit (200 degrees Celsius).
- Drain the potatoes and dry with a towel.
- Place potatoes in a bowl with all the ingredients except the water and mix well (with hands preferable, until olive oil has coated all the potatoes).
- Spread potatoes in a pan (they should all be one layer, not piled on top of each other) along with the olive oil that is left in the bowl.
- Pour some warm water in the corner of the pan, tilting the pan so that the water spread throughout the whole pan. You want the liquids to come up halfway (covering the potatoes halfway). Do not pour the water directly above the potatoes as this will wash out the olive oil.
- Roast (with the fan) for about 10 minutes until the liquids start to boil. Reduce heat to 320 degrees Fahrenheit (160 Celsius) and continue roasting for about 45 minutes. Test the potatoes with a fork, they should be soft, but not falling apart.
Notes
- Soak cut potatoes in cold water for 30 minutes before roasting to improve texture.
- Use an oven with a fan setting at 400°F (200°C) for roasting; if unavailable, increase temperature slightly.
- Pour warm water gently into the pan corner so potatoes remain coated in olive oil and lemon mixture.
- Test potatoes with a fork after roasting to ensure they are soft but not falling apart.
- Adjust salt seasoning after roasting to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 28293 kcal
% Daily Value*
| Calories | 282.93kcal | 14% |
| Fiber | 3.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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