Authentic Greek Lemon Potatoes- Patates Fournou Lemonates Recipe
These Authentic Greek Lemon Potatoes, or Patates Fournou Lemonates, are a traditional oven-roasted dish featuring tender potato wedges infused with fragrant oregano, garlic, and bright lemon juice, all perfectly balanced with olive oil. Slow-roasted to achieve a flavorful, caramelized exterior and soft interior, this recipe offers a rustic and zesty side dish that's a staple in Greek cuisine.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Halal
Ingredients
Potatoes
- 2 pounds potatoes, cut into small wedges (for long potatoes, cut wedges in half)
Marinade and Roasting
- ½ cup olive oil
- 2-3 teaspoons dry oregano
- 1-2 tablespoons lemon juice
- 3 cloves (optional)
- 3 allspice berries (optional)
- 2 garlic cloves, quartered
- ½ teaspoon salt
- freshly ground black pepper, to taste
- warm water, quantity as needed to come halfway up potatoes in pan
Instructions
- Soak the potatoes: Place the cut potato wedges into a bowl of cold water and let them soak for 30 minutes. This helps to remove excess starch and prevents them from sticking together during roasting.
- Preheat the oven: Set your oven to 400°F (200°C) with the fan on to ensure even roasting.
- Drain and dry: Remove potatoes from water and dry thoroughly using a clean kitchen towel or paper towels to ensure they roast properly without steaming.
- Combine with ingredients: In a large mixing bowl, add the dried potatoes along with olive oil, dry oregano, lemon juice, garlic cloves, cloves and allspice if using, salt, and freshly ground black pepper. Mix well by hand until all potato wedges are evenly coated with oil and seasonings.
- Arrange in roasting pan: Spread the coated potatoes out in a single layer in a roasting pan or baking dish, making sure they are not piled on top of one another to ensure even cooking and caramelization.
- Add water carefully: Pour warm water into a corner of the roasting pan, tilting the pan so that the liquid spreads evenly and comes up halfway up the sides of the potatoes. Avoid pouring directly on top of the potatoes to keep the olive oil coating intact.
- Roast at high temperature: Place the pan in the oven and roast at 400°F (200°C) for about 10 minutes, until the liquid starts to boil and sizzle.
- Lower the heat and continue roasting: Reduce the oven temperature to 320°F (160°C) and roast the potatoes uncovered for an additional 45 minutes, or until they are tender when pierced with a fork but still hold their shape.
- Serve warm: Once cooked, remove the potatoes from the oven and serve immediately as a flavorful side dish.
Notes
- Soaking potatoes removes excess starch and results in crispier edges.
- Adjust lemon juice to your taste preference for a more or less tangy flavor.
- Optional whole cloves and allspice add subtle aromatic depth but can be omitted if unavailable.
- Use a roasting pan that comfortably fits all potatoes in a single layer to ensure even cooking.
- You can swap regular potatoes with Yukon Gold or other waxy potatoes for best texture.
- Leftover potatoes reheat well and can be crisped up again in a hot oven or skillet.
