Traditional Greek Lemon Garlic Roasted Potatoes (Patates fournou)
Also known as "patates psites" (baked potatoes) or "patates ladorigani" (patates with olive oil and oregano), this is a staple in every Greek home.
In Greece, everyone has a beautiful memory of a sunny Sunday family lunch with oven roasted potatoes and some chicken, lamb, pork or beef. It's one of the ultimate Greek comfort foods!
One of the tastiest sides (ever), these lemon-garlic roasted potatoes are used to accompany...pretty much every grilled/roasted meat. They are amazing with grilled meats like lamb, pork, veal/beef or chicken, but they 're also often served with fish.
If you want to serve these garlic lemon roasted potatoes as a side dish besides grilled meat, we have some suggestions for you: veal escalopes (with delicious rosemary cream), traditional Greek meatballs, pork steaks with wine and honey, Cajun pork steaks, fried pork in herbs and mustard, pork roast with plums and dark beer, marinated roast lamb, Mediterranean turkey burgers, fried chicken (Schnitzel)...the list can go on and on:)
Some people are also having those tasty flavorful potatoes as a main dish with some salad, especially during Lent ("Sarakosti"). So this recipe, is a fantastic choice for vegetarians as well. Patates psites are also amazing with some good ol' real (sheep) feta. It's the perfect side…for this side!:)
In this recipe, potatoes are slowly roasted in olive oil, lemon juice, garlic, mustard and oregano, until they are tender and soft in the inside and a little crispy on the outside. Some people prefer them soft on the outside as well, so we'll tell you how to do that in the tips section.
One of the reasons this is such a popular recipe, is the simplicity of it; it contains 3 of the most basic ingredients of the Greek cuisine: olive oil, lemon and oregano. It's very important to select Greek dry oregano (or Italian which must be more-less similar). The quality of the oregano will determine the final result.
If these potatoes are cooked together with meat (in most cases they do), they soak up its flavor and they are… yummmm...divine! If you plan to do that, consider the time you will need to roast the meat, in order to arrange placing the meat or the potatoes in the baking pan at the appropriate moment, so that they are ready at the same time.
So let’s start making them-baking them!
- 1kg / 2.2lb medium sized potatoes, peeled
- 2-3 garlic cloves, minced
- 2 tablespoons yellow mustard
- 4 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon dry oregano
- 125ml (1/2 cup) extra virgin olive oil
- salt, pepper
Preheat the oven at 200 degrees Celsius/390 Fahrenheit.
Cut the potatoes in half lengthwise (pic.1), and do the same with the two pieces (pic.2). Then cut them horizontally to form wedges (pic.3).
Put the potatoes and all the other ingredients in a heavy baking pan (uncovered casserole dish / ceramic is preferred) (pic.4-8).
Mix well with a spoon or your hands (pic.9).
Cover the pan with foil (be thorough) and put it the oven (middle rack).
Bake for 1 hour, then remove the foil, and keep baking for another 30-40 minutes (depending on how much golden/brown you like the potatoes).
1. If you don't like a crispy result on the outside (we never got why some people don't, but then again there's no rule to each one's gastronomical preferences), remove the foil after 1 hour and 15 minutes and then bake for 15-20 minutes more.
2. You can also add 125ml (1/2 cup) of chicken broth if you want to add some meat flavor in the dish.
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