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Greek Potatoes With Lemon and Garlic (Patates Riganates)
For perfect Greek potatoes, add the lemon juice two-thirds of the way through roasting—the flavor will permeate the potatoes, but retain its bright acidity.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 Aglaia Kremezi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●baking dish
📝 Preparation Steps
1
Place rack in center of oven, preheat oven to 400°F.
2
Place 3 lb. baking potatoes, peeled, cut into 1½" cubes, in a single layer in a 13x9" metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.
. baking potatoes, peeled, cut into 1½" cubes3 lb½ tsp. dried oregano, crumbled1. Diamond Crystal or ½ tsp. Morton kosher salt1 tspFreshly ground black pepper
3
Roast potatoes for ⏱️ 15 minutes. Add ½ cup chicken stock and toss to combine; bake ⏱️ 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–⏱️ 15 minutes more.
4
Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–⏱️ 3 minutes.
5
Sprinkle with 2–3 Tbsp. chopped fresh oregano. VARIATION: Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper. Editor’s note: This recipe for Greek roasted potatoes first appeared on Epicurious in May 2006. Head this way for more of our best potato recipes →
–3 Tbsp. chopped fresh oregano2
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