Patates Lemonates
by Helena and Vikki Moursellas, featured in OPA! Published by Smith Street BooksIntroduction
Tavernas will often serve their meats or baked dishes with a side of oven-baked potatoes just like these. They’re crunchy on the outside, and deliciously soft on the inside. This recipe is so simple, but once you’ve tried it, we promise you will roast your potatoes like this all the time.
Tavernas will often serve their meats or baked dishes with a side of oven-baked potatoes just like these. They’re crunchy on the outside, and deliciously soft on the inside. This recipe is so simple, but once you’ve tried it, we promise you will roast your potatoes like this all the time.
Ingredients
Serves: 6
- 60 millilitres extra virgin olive oil
- 3 garlic cloves (crushed)
- 60 millilitres lemon juice
- 1 teaspoon dried Greek oregano (plus extra to serve)
- salt flakes
- 1 kilogram all-purpose potatoes (peeled and cut into thin wedges)
- ¼ cup extra virgin olive oil
- 3 garlic cloves (crushed)
- ¼ cup lemon juice
- 1 teaspoon dried Greek oregano (plus extra to serve)
- salt flakes
- 2lb 3 ounces all-purpose potatoes (peeled and cut into thin wedges)
Method
Patates Lemonates is a guest recipe by Helena and Vikki Moursellas so we are not able to answer questions regarding this recipe
- Preheat the oven to 200°C (400°F). Grease a large baking tray.
- In a large bowl, whisk together the olive oil, garlic, lemon juice and oregano.
- Season with salt flakes.
- Add the potato wedges and toss to coat, then spread them out on the baking tray.
- Bake for 50 minutes, turning the wedges over halfway during baking. Bake until the potatoes are golden brown, crispy and fluffy in the middle.
- Serve sprinkled with extra dried oregano.
- Preheat the oven to 200°C (400°F). Grease a large baking tray.
- In a large bowl, whisk together the olive oil, garlic, lemon juice and oregano.
- Season with salt flakes.
- Add the potato wedges and toss to coat, then spread them out on the baking tray.
- Bake for 50 minutes, turning the wedges over halfway during baking. Bake until the potatoes are golden brown, crispy and fluffy in the middle.
- Serve sprinkled with extra dried oregano.
Additional Information
A NOTE ON PREP
The potatoes can be peeled and sliced ahead of time and placed into a bowl of cold water.
A NOTE ON PREP
The potatoes can be peeled and sliced ahead of time and placed into a bowl of cold water.
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