Patates Fournou/Patates Psites/Greek Lemon-Oregano Roasted Potatoes: Whatever you call them, they're pretty much the best thing ever.

June 18, 2009 · 19 comments

in dairy-free,greek,potatoes

First, I wanted to let you know that I have joined the Twitter revolution. Okay, well, I had already joined with a private account but because I can apparently never, ever get enough social networking in my life, I’ve created a page that’s more food-related (though I can’t promise it always will be; as you know, I’m prone to tangents).

Click here to follow ellysaysopa on Twitter.

Now, onto these potatoes. Well, the title kind of says it all – these potatoes are pretty much the best thing ever:

They’re a staple in Greek households, and for good reason. The potatoes get just a little crispy around the edges (even more if you aren’t rushing to take them out of the oven because you miscalculated and the rest of your meal is ready…not that *I* would ever do that) and are fluffy and pillowy inside. They have a delicious flavor from the lemon and oregano. I also add chicken broth to mine, both for flavor and for the afformentioned fluffy texture. If you don’t have any, though, you certainly don’t need to use it.

I alluded to how to make these (alongside chicken) in a post long ago but at that point the only person who read my blog was….well, nobody. Even my husband didn’t read my blog at that point.┬áThese potatoes are commonly thrown into roast lamb dishes, too, and often just cooked separately to accompany…well, pretty much anything.

I used to make these with a lot more oil than I do now, but I’ve lightened them up over the years, and they’re still one of my favorite sides.

Patates Fournou (Greek Lemon-Oregano Roasted Potatoes)

Serves 4
print Printer Friendly Recipe

4 medium russet potatoes, peeled and cut into 6 or 8 wedges each
2 tsp. dried oregano
sea salt and fresh ground pepper
2 Tbsp. olive oil
1/4 – 1/3 cup lemon juice (about 1 large, juicy lemon)
~ 1/4 cup low-sodium chicken or vegetable broth

Preheat the oven to 400.

In a baking dish, toss the potatoes, coating well with the oregano, salt and pepper, olive oil and lemon juice. Pour about 1/4 cup chicken broth around the potatoes (enough so there is about 1/4-1/3″ of liquid in the pan). Bake for about 45-50 minutes or until fork tender and crispy around the edges, stirring once midway through baking. (If potatoes are done but you want them slightly more crispy/brown, put them under the broiler for a few minutes).

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