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Greek Roasted Lemon Potatoes (Patates Fournou with Garlic and Mountain Oregano)
The iconic Greek tavern roast potatoes: chunky potato wedges roasted until meltingly tender inside and crisped at the edges, bathed in an intoxicating sauce of olive oil, rich broth, fragrant garlic, and pungent mountain oregano.
Prep
15 min
Cook
50 min
Total
65 min
Ingredients
4servings
- Yukon gold or russet potatoes, peeled and cut into thick wedges900 g
- Fresh lemon juice60 ml
- Extra virgin olive oil60 ml
- Garlic cloves, minced4 clove
- Dried Greek oregano1 tbsp
- Vegetable broth or water150 ml
- Sea salt1.5 tsp
Preparation Steps
1
Preheat oven to 200°C. Arrange potato wedges in an even single layer in a deep roasting pan.
5 min timer
2
Whisk lemon juice, olive oil, minced garlic, oregano, salt, and broth together in a bowl.
2 min timer
3
Pour liquid over potatoes and toss with your hands to coat every piece evenly.
1 min timer
4
Roast for 50 minutes, turning once halfway through, until potatoes are golden with crisp edges.
50 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
