1/3 cup vegetable stock (preferably yellow or light colored)
1 1/2 tsp Greek oregano
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
paprika, to taste
To start, preheat the oven to 400°F (200°C).
*Note: For this dish, try to find potatoes that are all about 3 inches in size. Russet potatoes are very popular for this dish; however, we prefer to use yellow or red potatoes instead.
Peel the potatoes, leave any smaller potatoes either whole, or simply cut in half. In the end, the pieces should all be roughly the same size so that they cook evenly. Therefore, if needed, you may need to cut some of the potatoes into quarters. Once done, rinse and drain the potatoes.
Next, place the potatoes into a roast pan or casserole dish and set aside while you prepare the dressing. For the best color, use a cast iron or stainless steel roasting pan.
To prepare the dressing, combine together the garlic, lemon zest and lemon juice, olive oil, stock, oregano and salt and pepper. Whisk to combine the ingredients and then pour over the potatoes and toss to coat.
Lastly, using a small sieve, sprinkle the potatoes with a bit of paprika — don't sprinkle the potatoes everywhere, add just a touch for added color. To finish, sprinkle the potatoes with a bit of course salt.
2
Roasting & Serving the Potatoes
Ingredients
fresh flat leaf parsley, for garnish (optional)
To roast the potatoes, place them into the preheated oven and let cook for 30 minutes. Then remove the potatoes and gently turn them over to coat them in the dressing. Place the potatoes back into the oven and let cook for an additional 20 minutes or so, or until they are fully cooked through and golden.
For a bit more color, the heat can be turned up to 425°F or even 450°F for last 15 minutes, or so, just be sure to keep an eye on the potatoes and the bottom so they don't dry up and burn. If the pan does seem to be drying out, add a bit more liquid to the bottom of the pan.
To serve the potatoes, garnish with some freshly chopped parsley, if desired, and enjoy.
These potatoes go particularly well with many of these delicious plant-based Greek recipes: Hummus, Tzatziki, Briam, Baked Beans | Plaki, Dolmades and Pita Bread.
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I cooked these for Christmas dinner. They were delicious and the lemon juice tasted salty, even though I left the salt out. I roasted them in a large cast iron baking skillet. They took a lot longer than I expected about 90 minutes in a 200C oven. I tossed the partially boiled potatoes in half the marinade and basted them with the rest of them about 15 minutes from the finishing time
I tried this recipe this morning and really liked it. However, I have a question:
I did not use Greek oregano, but I used dried, organic oregano from a freshly opened jar. I really could not taste the oregano in the potatoes.
Is there any way to make the oregano flavor contribution more prominent? Would using fresh oregano give a more prominent flavor?
Hi Michael. I am glad that you liked this recipe. If you want the oregano to be more prominent, I would encourage you to add more. You can use dried oregano while cooking it and fresh right before serving. Another tip is to infuse the oil with oregano before mixing the rest of the marinade ingredients. If you have a molcajete or mortar and pestle you can macerate the oregano into the oil which releases its flavor into the oil to carry it through the dish. Lauren
Just a note: "Lemoni Patatas" does not make much sense; it translates as "lemon of potato". You might want to change this to "Patates Lemonates" ("lemony potatoes").
Hello, can I substitute the olive oil with either more vegetable stock or water instead for an oil-free version? I'm wrapping up on the FOK course work and going through the multiple recipes offered in Rouxbe to add to my own arsenal of staple dishes to impress my non-vegan family :P any great tips is much appreciated!
Good question, Alysia. Congrats on wrapping up your course. Yes, you are correct. You can skip the oil. You might need a tiny bit more stock. It should work fine. Lauren
Which potatoes would go best with the Greek chicken on this website as it's quite confusing as there is a lemon roasted potatoes on this website for the chicken then this recipe for Greek potatoes.is this recipe an updated recipe? As I've checked the feedback dates and this recipe seemed to have been made years later.i appreciate all feedback.
also ive read that par boiling the potatoes then shaking them to give them rough edges for extra crispiness helps and also preheating the oil in the oven as it heats up then ading the potatoes.what are your thoughts on this? ive also heard that coating the potatoes in a light cornflour slurry will increase even more crispiness.is this true i would love thoughts on this and why it would happen.thank you everyone at rouxbe improving everyones cooking together.
Hi Riaz, this recipe of Greek lemon roasted potatoes is written to reflect authenticity of flavor profile and technique. Heating oil in the pan would cause the potatoes exterior to fry when they hit the pan. Parboiling will speed up the roasting process so exterior will crisp faster. My thoughts on your findings on cornstarch slurry to increase crispiness is to encourage you to try it as well as parboil and heating oil up. Most importantly, Riaz, mastering the fundamentals before experimenting with techniques you come across is most important, because then you can assess what you read with rooted culinary knowledge. Enjoy! Demetra
demetria thank you im on a personal search for authenticity so i ask the awkard questions not to be awkard but to understand true authenticity of cultures and cuisines.i went on my culinary journey when i tired of the oily currys in british curry houses that coundnt compare to my aunties not oily more flavoursome home currys then realised ive been eating food mthat isnt authentic.my objective is authenticity so if i can create authentic greek food in my tiny kitchen and share it with others im very happy so thank you and the rouxbe team for alleviating my cooking fears.
would it be a good idea to cover the baking tray with foil for half the cooking time take the fiul off baste then roast for remaing cooking time so the potatoes first become tender then crisp up like a two stage steam-roast then true roasting?
Jocelyn N •I cooked these for Christmas dinner. They were delicious and the lemon juice tasted salty, even though I left the salt out. I roasted them in a large cast iron baking skillet. They took a lot longer than I expected about 90 minutes in a 200C oven. I tossed the partially boiled potatoes in half the marinade and basted them with the rest of them about 15 minutes from the finishing time
Michael L •I tried this recipe this morning and really liked it. However, I have a question: I did not use Greek oregano, but I used dried, organic oregano from a freshly opened jar. I really could not taste the oregano in the potatoes. Is there any way to make the oregano flavor contribution more prominent? Would using fresh oregano give a more prominent flavor?
Lauren L •Hi Michael. I am glad that you liked this recipe. If you want the oregano to be more prominent, I would encourage you to add more. You can use dried oregano while cooking it and fresh right before serving. Another tip is to infuse the oil with oregano before mixing the rest of the marinade ingredients. If you have a molcajete or mortar and pestle you can macerate the oregano into the oil which releases its flavor into the oil to carry it through the dish. Lauren
Epameinondas S •Just a note: "Lemoni Patatas" does not make much sense; it translates as "lemon of potato". You might want to change this to "Patates Lemonates" ("lemony potatoes").
Riaz M •Which potatoes would go best with the Greek chicken on this website as it's quite confusing as there is a lemon roasted potatoes on this website for the chicken then this recipe for Greek potatoes.is this recipe an updated recipe? As I've checked the feedback dates and this recipe seemed to have been made years later.i appreciate all feedback.
Demetra S • Rouxbe Staff •Hi Riaz, this recipe of Greek lemon roasted potatoes is written to reflect authenticity of flavor profile and technique. Heating oil in the pan would cause the potatoes exterior to fry when they hit the pan. Parboiling will speed up the roasting process so exterior will crisp faster. My thoughts on your findings on cornstarch slurry to increase crispiness is to encourage you to try it as well as parboil and heating oil up. Most importantly, Riaz, mastering the fundamentals before experimenting with techniques you come across is most important, because then you can assess what you read with rooted culinary knowledge. Enjoy! Demetra