Patates Lemonates

Name: Patates Lemonates
Prep time: 15 min
Total time: 75 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lb Yukon Gold potatoes, peeled and cut into wedges; ⅓ cup olive oil; ⅓ cup lemon juice; 1 cup vegetable stock; 4 cloves garlic, minced; 1 tbsp dried Greek oregano; 1½ tsp kosher salt; ½ tsp black pepper; 1 tsp grated lemon zest

Greek oven potatoes roasted in lemon, garlic, oregano and olive oil until crisp at the edges and soft inside.

Serves 6
Active 15 min
Total 1 hr 15 min
Sides

Ingredients

3 lb Yukon Gold potatoes, peeled and cut into wedges
⅓ cup olive oil
⅓ cup lemon juice
1 cup vegetable stock
4 cloves garlic, minced
1 tbsp dried Greek oregano
1½ tsp kosher salt
½ tsp black pepper
1 tsp grated lemon zest

Method

Heat the oven to 400°F.
Toss the potatoes with the olive oil, lemon juice, garlic, oregano, salt and pepper in a 9 by 13-inch roasting pan and spread them out in one layer.
Pour the stock around the potatoes.
Roast 30 minutes, then turn the potatoes and roast until the liquid is absorbed and the edges are golden and crisp, 25 to 30 minutes more.
Sprinkle with lemon zest and a squeeze of fresh lemon before serving.

Notes

Roast them under a chicken or lamb to catch the drippings, but use vegetable stock when serving vegetarians.