Patates Lemonates (Greek Lemon Potatoes)

Name: Patates Lemonates (Greek Lemon Potatoes)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.2 kg floury potatoes, peeled and cut into thick wedges; 100 ml Olive oil; 2 Lemon, juiced (about 80 ml); 150 ml hot water or vegetable stock; 3 cloves Garlic, crushed; 1 tbsp Dried oregano; 1½ tsp Salt; ½ tsp Black pepper

Potato wedges roasted in lemon, garlic, oregano and olive oil until they soak it all up and turn crisp and golden at the edges.

Greek · Sides & salads · prep 10 min · cook 1 h 10 min · serves 4 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian, Paleo

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Ingredients

1.2 kg floury potatoes, peeled and cut into thick wedges
100 ml Olive oil
2 Lemon, juiced (about 80 ml)
150 ml hot water or vegetable stock
3 cloves Garlic, crushed
1 tbsp Dried oregano
1½ tsp Salt
½ tsp Black pepper

Method

Heat the oven to 220°C (200°C fan, 425°F).
Put the wedges in a large roasting tin in a single layer, with a little space between them. Whisk the oil, lemon juice, water, garlic, oregano, salt and pepper and pour it over, tossing to coat.
Roast for 40 min, then turn the potatoes carefully with a spatula.
Roast for another 25–30 min, until the liquid has been absorbed and the edges are deep golden and crisp. If the tin dries out before the potatoes are tender, add a splash of hot water.
Squeeze over a little extra lemon and sprinkle with more oregano before serving.

Tips

Do not crowd the tin; overlapping wedges steam rather than crisp.
They are made to go with roast chicken, bifteki or lamb chops.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes OliveTomato

Open Patates Lemonates (Greek Lemon Potatoes) in Nouns Cooking