Patates fournou
About the Recipe:
Garlic lemon potatoes are a staple on most taverna menus throughout Greece and are typically served alongside a simple roast chicken or a piece of grilled fish. These popular potatoes are at once tangy with lemon, sharp with garlic, and earthy with oregano. Done well, the potatoes are crusty, well browned, and accented by a full lemon flavor and plenty of garlic bite.
INGREDIENTS:
6 medium Yukon gold potatoes (7 to 8 ounces each, about 3 pounds total), peeled, cut lengthwise into 8 wedges
6 garlic cloves, minced (approximately 2 tablespoons)
⅓ cup extra virgin olive oil, plus more for the pan
2 teaspoons dried oregano, plus more for sprinkling
Juice and zest of one lemon (try 4 tablespoons lemon juice plus zest)
1 Tablespoon Kosher salt
¾ teaspoon freshly ground black pepper
1 cup chicken stock (or water)
PREPRATION:
Preheat conventional oven to 425°F. Coat a 13 by 9-inch baking dish or other pan tall enough to allow balance of moisture and heat while roasting, and large enough to hold all the potatoes with a little olive oil. Add the potatoes, garlic, olive oil, dried oregano and lemon juice and zest to a large bowl. Toss, and season generously with salt and pepper. Add the mixture to the baking dish. Pour the chicken stock or water over. Bake for 40 minutes.
When a golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of additional oregano. Add ½ cup more water if pan appears to be getting dry, and put back into oven to brown other side of potatoes. This will take about another 30 minutes. Check the oven to avoid burning the potatoes. When tender and brown, remove from oven and serve.
Prep Time:
Cook Time:
60 min
30 min
Serves:
Type:
Entree
6 servings