Greek Roasted Potatoes, or Patates sto Fourno, offer a delightful taste of the Mediterranean. This dish features tender Yukon gold potatoes enhanced with aromatic herbs and fresh lemon, creating a flavorful side that complements grilled meats or serves as a satisfying vegetarian option. The unique texture comes from parboiling the potatoes before roasting them to golden perfection. These Greek Roasted Potatoes bring the essence of Greek cuisine to any meal, whether part of a themed dinner or just a quick craving fix.
Ingredients
- 2 pounds yukon gold potatoes, peeled and cut into wedges
- 1/3 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot of boiling water, parboil the potato wedges for 5-7 minutes until slightly tender but not fully cooked. Drain well.
- In a large bowl, toss the parboiled potatoes with olive oil, lemon juice, garlic, oregano, thyme, ensuring even coating.
- Arrange the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 40-45 minutes, or until the potatoes are golden brown and crispy, flipping them with a spatula halfway through the cooking time.
Keywords: Dinner, Herbs, Potatoes, Side Dish
Spice Rack: Dried Oregano, Dried Thyme
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