Greek Lemon Potatoes (Patates Lemonates)

Alright, let's get these Patates Lemonates going! This is a classic Greek side dish that's bursting with bright, lemony flavor and wonderfully crispy edges. Don't skimp on the lemon juice and oregano, they're the heart and soul of this recipe.

Recipe: Authentic Greek Lemon Potatoes (Patates Lemonates)

Yields: 6 servings Prep Time: 15 minutes Cook Time: 60-75 minutes

Ingredients:

• 2.5 lbs (1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into wedges (about 1-inch thick)
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh lemon juice (from about 3-4 lemons, depending on size)
• 2 cups chicken broth (low sodium) or vegetable broth
• 2 tablespoons dried oregano (Greek oregano is preferred, if you can find it)
• 4 cloves garlic, minced
• 1 teaspoon sea salt (or to taste)
• 1/2 teaspoon black pepper (freshly ground)
• Optional garnish: Fresh parsley, chopped

Equipment:

• Large bowl
• 9x13 inch baking dish or roasting pan (oven-safe)
• Measuring cups and spoons

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes: Place the potato wedges in a large bowl. Add the olive oil, lemon juice, chicken broth, oregano, minced garlic, salt, and pepper to the bowl. Toss thoroughly to ensure all the potatoes are well coated. Don’t worry about the potatoes soaking up the liquid right away, it will happen during cooking.

3. Arrange in Baking Dish: Arrange the potato wedges in a single layer in the baking dish. It's okay if they are somewhat crowded, but avoid stacking them on top of each other, as this will prevent them from crisping properly.

4. Bake: Pour the remaining liquid from the bowl evenly over the potatoes in the baking dish. Cover the baking dish tightly with aluminum foil.

5. Bake and Steam: Bake the potatoes, covered, for 30 minutes. This steams the potatoes and makes them tender.

6. Uncover and Roast: Remove the foil from the baking dish. Increase the oven temperature to 425°F (220°C). Continue baking, uncovered, for another 30-45 minutes, or until the potatoes are golden brown and crispy on the edges, and fork-tender. During this time, baste the potatoes with the pan juices every 10-15 minutes. This helps them to crisp up beautifully and intensifies the flavor. If the liquid evaporates too quickly and the potatoes start to burn, add a bit more chicken broth (1/4 cup at a time).

7. Rest (Important!): Once the potatoes are cooked, remove them from the oven and let them rest for 5-10 minutes before serving. This allows the potatoes to absorb more of the sauce and become even more flavorful.

8. Serve: Sprinkle with fresh chopped parsley (if using) and serve hot. These potatoes are fantastic as a side dish with grilled chicken, lamb, fish, or even as part of a meze platter.

Chef's Tips and Considerations:

• Potato Choice: Yukon Gold potatoes are my preference for this dish because they have a creamy texture and hold their shape well. Russet potatoes will also work, but they tend to be a bit more starchy and can fall apart more easily.
• Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice often has a slightly bitter taste.
• Oregano Quality: Opt for Greek oregano if you can find it. It has a bolder, more aromatic flavor than regular oregano.
• Don't Overcrowd: It is very important to arrange the potatoes in one layer for crispy potatoes.
• Basting is Key: Basting the potatoes with the pan juices is crucial for achieving that signature crispy exterior. Don't skip this step!
• Salt: Taste the potatoes towards the end of the cooking time and add more salt if needed. Remember that the broth may already contain some salt.
• Adjust to Your Oven: Every oven is different. Keep an eye on the potatoes and adjust the cooking time as needed to achieve the desired level of crispness and doneness.
• Make Ahead: You can prepare the potatoes up to the point of baking several hours in advance. Cover and refrigerate them. Add 10-15 minutes to the covered baking time if starting from cold.
• Storage: Leftover lemon potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet for best results.

Enjoy these delicious and flavorful Greek Lemon Potatoes! Καλή όρεξη! (Kali Orexi - Bon Appetit!)