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Patates Fournou Lemonates

Serves 4 to 6 Side vegetarian, Sides

Patates Fournou Lemonates

Patates Fournou Lemonates graces Sunday tables across Greece, a beloved staple in family homes where tradition meets simplicity. This dish captures the essence of Greek home cooking, where ingredients are measured with intuition rather than precision—olive oil flows freely, salt is pinched with care, and lemons are always within arm's reach. It's as much a ritual as a recipe, bringing warmth and comfort to the end of a week.

The result is a dish that's both zesty and comforting, with tender potatoes absorbing the vibrant tang of lemon and the earthy aroma of oregano. Each bite reveals a hint of garlic, perfectly balanced with the richness of olive oil, creating a harmony that feels both familiar and fresh. Serve it proudly, as Greeks do, letting its simplicity speak volumes on your table.

Ingredients

  • 1.5 kgpotatoes — wedged
  • 120 mlolive oil
  • 2lemons — juiced
  • 4 clovesgarlic
  • 2 tspdried oregano
  • 200 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Peel the 1.5 kg of potatoes and cut them into wedges, ensuring they are of similar size for even cooking. This will help them cook uniformly and absorb flavors consistently.
  2. In a large roasting pan, pour 120 ml of olive oil. Add the potato wedges to the pan, tossing them in the oil until they are well coated. This initial coating helps the potatoes develop a golden crust as they bake.
  3. Peel and finely chop the 4 cloves of garlic. Sprinkle the garlic over the potatoes, ensuring even distribution for a balanced flavor throughout the dish.
  4. Squeeze the juice of 2 lemons over the potatoes, making sure to catch any seeds. The lemon juice will add a bright, tangy flavor that complements the richness of the olive oil.
  5. Sprinkle 2 teaspoons of dried oregano over the potatoes. This herb will infuse the dish with a classic Greek aroma and flavor, enhancing the overall taste.
  6. Pour 200 ml of water into the pan, around the potatoes, to help them cook through and keep them moist. Season generously with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed.
  7. Place the roasting pan in the preheated oven. Bake for approximately 45-60 minutes, turning the potatoes halfway through. The potatoes are done when they are tender inside, with a golden-brown exterior and a fragrant aroma of lemon and oregano.
  8. Once cooked, remove the pan from the oven and let the potatoes rest for a few minutes. Serve warm or at room temperature, allowing the flavors to meld and develop further.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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