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Patates sto Fourno (Garlic Lemon Potatoes)
By
DK
on Mar 09, 2010
About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav. She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes. This recipe "Patates sto Fourno" is a Greek recipe for Garlic and Lemon Potatoes. It is a staple in taverna menus and I read that it is usually served with roasted chicken/grilled fish dishes. The potatoes are mostly cubed and browned. Once its done, lemon juice and garlic is added towards the end. For me personally, cubing always for some reason more often ends up as soggy dish. That's bad news! So I usually cut them into wedges (tip suggested by a friend who gave me this recipe)
It is also usually Oven Roasted and I have done that too when I have the time but most of the times I just want to do it fast. So I apologize to anyone out there who is on a carb-free, fat free, low calorie or no calorie diet!!! I will post the other method some other time. But for now enjoy this amazingly crusty and crunchy dish where after the initial bite, a blast of freshness hits thanks to lemon and light garlicky touch reminds you of Garlic fries. In short - if you like garlic and roasted potatoes, this is perfect for you.
Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 2 people
Ingredients
- 4 medium gold potatoes, scrubbed
- 2 tbsp extra virgin olive oil
- 1/2 tbsp butter(skip and add more oil to make it vegan)
- 2 tbsp lemon juice and 1 tsp lemon zest
- 2 tbsp fresh oregano leaves (or halve it if using dried)
- 4 medium garlic cloves, minced (abt 4 tsp)
- salt and pepper to taste
- 1-2 tbsp minced fresh parsley leaves - optional (I used cilantro)
Method
1
You can either cube the potatoes or chop it like wedges. Usually the potatoes are peeled but I cringe to think of throwing away the nutrient filled skin hence I use it in my cooking and don't peel them.
2
Heat 1 tbsp oil and butter in a large skillet over med-high heat. Once the butter has melted,
3
brown the potatoes on both the cut sides, each side about 5-6 minutes.
4
Reduce the heat to med-low, cover and cook the potatoes until tender.
5
Meanwhile mix together oil, lemon juice, zest, oregano, minced garlic, salt and pepper in a small bowl
6
When the potatoes are tender, add the garlic-lemon mixture and stir v v gently. The potatoes will break otherwise.
Continue to cook, uncovered for 3-4 minutes. The best part is once the garlic mixture is added, after 1 minute, the blast of aroma that hits your nose is absolutely delicious :) Can you see the crusty surface on the potatoes? Garnish with parsley or cilantro if using.
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42 Responses to “Patates sto Fourno (Garlic Lemon Potatoes)”
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Wow.I just wanna grab those wedges. Why did I see this post when its rainy cold afternoon? I want to make this tonight but no garlic at home.
Potatoes look Crunchy, tempting me to bite. Must give a try soon.
I made this recipie today January 4, 2010 and it was excellent. I was experimenting a dish to make for my in laws and this is a great accompaniment. I’m just not sure what kind of meat to serve….hmmm…I tasted them and they were GREAT. But after turning off the gas, I realized that I wanted my potatoes to be extra soft, so I added a half cup of water, covered the taters and let them cook out all the water. The result was heavenly either way. The recipie is GREAT. Thank you!!!!
Awesome, I am made this for a tea party and it was a big hit
This looks like it could potentially be a good low fat alternative for a side dish, rather than chips… thanks!
I loved these potatoes… I have been in love with this style of potato, and this recipe just turned out the way it looks… i used red chilli flakes in place of pepper, coz i love the taste of chilli…..
Hey there!Well,I’m Greek and I can say that the recipie is pretty good.I haven’t tried it yet, but I can make some notices.Usually the roasted potatoes are soft,or just a bit crispie. We add the lemon with the oil and the garlic and a glass of water,all these in the begining and in the middle of roasting we -mix?scramble?- the potatoes so as not to intrude into the pan.
I LOVE YOU FOR SHARING THIS, thank you so much
I have to travel 1 hour to eat these potatoes at my favorite Greek restaurant
hello dk!!can i substitute sweet(red)potatoes for the golden ones??
I dont see why not
this dish is amazing .. very very tasty .. but my potatoes didnt turn out crunchy, they were soft .. any idea wt i did wrong?
It depends on the beginning of the cooking. The idea is to place the potatoes on high heat for some time without moving until it forms that crunchy base. Usually lots of oil helps to do that – but U can recreate it using a non stick/cast iron pan. Cast iron pan esp. works the best….:)
OH MY! I made these the other night and I have to say they were just amazing!!! Delicious and easy! I also added a little Parmesan on them and it was yummy. I had some for lunch the next day. Oh and I am a cilantro girl too so I used that instead of parsley, loved it! Thank you!