Roasted Potatoes with Garlic, Lemon, and Oregano (Patates Riganates)
Few can resist these tender, lemony Greek-style roasted potatoes. Traditionally, the potatoes cook in the juices of a roasting leg of lamb or whole chicken, but you can produce exceptional flavor and texture any time by adding some chicken stock to the roasting pan.Editor’s note: This recipe was originally published in ‘The Foods of the Greek Islands’ by Aglaia Kremezi and first appeared on Epicurious in May 2006.
- 3 pounds Cyprus Potatoes, peeled and cut into 1½-inch cubes (about 1.4kg)
- ½ cup Olive Oil
- 4 Garlic Cloves minced
- 1½ teaspoons Dried Oregano crumbled
- 1 teaspoon Salt
- Freshly Ground Black Pepper
- ½ cup Chicken Stock
- ⅓ cup Freshly squeezed lemon juice
- 2-3 tablespoons chopped fresh oregano
- Preheat oven to 400°F. (about 205 C.)
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.