Greek Patates Lemonates
Greek side dish of baked potatoes with lemon, garlic, and herbs.
Ingredients
- 900 grams potatoes (Yukon Gold or Russet)
- ¼ cup olive oil extra virgin
- ¼ cup fresh lemon juice
- ½ cup chicken or vegetable broth
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper freshly ground
- 1 tbsp semolina or breadcrimbs (optional, for extra crispiness)
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and cut the potatoes into thick wedges, or leave the peel on for a rustic version.
- Arrange them in a single layer in a baking dish.
- In a bowl, mix olive oil, lemon juice, broth, garlic, oregano, thyme, salt, and pepper. Pour this over the potatoes and toss to coat evenly.
- Roast for 40 minutes, stirring halfway through.
- For extra crispiness, sprinkle semolina or breadcrumbs over the potatoes, then roast for another 20–25 minutes until golden brown and crispy.
- Serve hot, garnished with fresh oregano or parsley.
Notes
- For extra lemony flavor, add lemon zest before baking.
- Use waxy potatoes (like Yukon Gold) for a creamy inside and crisp crust.
- If the potatoes start to dry out, add a few tablespoons of hot broth halfway through baking.
Nutrition
Calories: 280kcal
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