Patates Fournou

Name: Patates Fournou
Prep time: 10 min
Cook time: 50 min
Yield: 4 to 6 servings
Cuisine: Greek Menu
Ingredients: Potatoes — 1 kg; Chicken Stock — 240 ml; Lemon Juice — 120 ml; Extra Virgin Olive Oil — 120 ml; Garlic — 4 cloves; Dried Oregano — 1 tbsp; Sea Salt — To taste

These Greek lemon potatoes are a rustic, flavour-packed side dish where wedges are slow-roasted in a fragrant, tangy broth of chicken stock, fresh lemon juice, garlic, and dried oregano. As they cook, the potatoes absorb the zesty liquid, becoming tender inside while the edges turn perfectly golden and crisp, creating an irresistible, zesty accompaniment that captures the sun-drenched spirit of authentic Greek home cooking.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 50 minutes

Servings: 4 to 6

Notes:

The secret to achieving perfectly golden, crispy edges is to transfer the tender potatoes onto a separate, clean baking tray for the final 20 minutes of cooking; this ensures they roast in the concentrated pan juices rather than poaching in the stock.

Be sure to reserve the remaining flavourful pan liquid, which will be thick and infused with garlic and herbs, to drizzle generously over the potatoes just before serving for an extra punch of zesty flavour.

If you find the potatoes are not quite crisp enough after the initial baking time, continue roasting them for an additional 5 minutes; the high heat of the oven combined with the residual oils creates an ideal, crackling exterior.

This recipe is highly adaptable; while chicken stock provides a rich, savoury base, you can easily substitute it with vegetable stock to make this dish a perfectly delicious vegetarian offering.

Always serve these potatoes piping hot, ideally garnished with fresh oregano leaves and extra lemon wedges, which allow each diner to customise the level of tanginess to their own personal preference.

Prepare Potatoes
Peel the potatoes and cut them into even, bite-sized wedges to ensure they cook through at the same rate.

Create Infusion
In a large baking tray, whisk together the chicken stock, lemon juice, extra virgin olive oil, minced garlic, dried oregano, and sea salt until well combined.

Initial Bake
Add the potato wedges to the tray, toss them thoroughly in the liquid to coat, and roast in the oven for 20 minutes until they soften slightly.

Crisp
Transfer the potatoes to a separate, clean baking tray, leaving the liquid behind, and roast for a further 25 minutes until the edges are beautifully golden and crispy.

Finish
While the potatoes crisp, continue to reduce the remaining pan liquid in the original tray, then toss the potatoes back into the thickened sauce and roast for 5 minutes before serving.