Traditional Greek Lemon Garlic Roasted Potatoes (Patates Fournou) Recipe

Introduction

Traditional Greek Lemon Garlic Roasted Potatoes, or Patates fournou, are a beloved comfort food in Greece. These tender potatoes, roasted with lemon, garlic, olive oil, and oregano, make a perfect side dish for grilled meats or a satisfying vegetarian main.

Ingredients

• 1kg (2.2lb) medium sized potatoes, peeled
• 2-3 garlic cloves, minced
• 2 tablespoons yellow mustard
• 4 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon dry oregano
• 125ml (1/2 cup) extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 200°C (390°F).
2. Step 2: Cut the peeled potatoes into wedges by halving them lengthwise, then halving each piece again, and finally cutting horizontally.
3. Step 3: In a large, heavy baking pan (a ceramic dish works well), combine the potato wedges with minced garlic, yellow mustard, lemon juice, dry oregano, olive oil, salt, and pepper.
4. Step 4: Mix everything thoroughly with a spoon or your hands to coat the potatoes evenly with the seasoning.
5. Step 5: Cover the pan tightly with foil and place it on the middle oven rack.
6. Step 6: Bake for 1 hour covered, then remove the foil and continue baking for another 30 to 40 minutes until potatoes are golden and crispy on the outside.

Tips & Variations

• If you prefer softer potatoes on the outside, remove the foil after 1 hour and 15 minutes, then bake for an additional 15 to 20 minutes instead of 30-40.
• Add 125ml (1/2 cup) of chicken broth for a richer, meatier flavor.
• Use good quality Greek or Italian dry oregano to enhance the authentic taste.
• These potatoes pair beautifully with feta cheese served alongside, especially during Lent.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 180°C (350°F) for about 10-15 minutes to restore crispness. Avoid microwaving if you want to keep the texture crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, though medium-starch potatoes like Yukon Gold or red potatoes work best for a balance of crispiness and tenderness. Avoid waxy potatoes as they may become too soft.

Is it necessary to cover the potatoes with foil while baking?

Covering with foil helps the potatoes cook evenly and stay moist during the first hour. Removing the foil towards the end allows them to brown and crisp on the outside.

Traditional Greek Lemon Garlic Roasted Potatoes (Patates Fournou) Recipe

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Traditional Greek Lemon Garlic Roasted Potatoes (Patates fournou) are a beloved staple in Greek cuisine, known for their tender inside and slightly crispy outside. This recipe features potatoes slowly roasted in olive oil, fresh lemon juice, garlic, mustard, and oregano, creating a deliciously comforting side dish that pairs perfectly with grilled or roasted meats, fish, or can be enjoyed vegetarian with feta cheese or salad. Its simplicity and authentic flavors are deeply rooted in Greek home cooking.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1 kg (2.2 lb) medium-sized potatoes, peeled

Seasoning and Marinade

• 2–3 garlic cloves, minced
• 2 tablespoons yellow mustard
• 4 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon dry oregano (preferably Greek or Italian)
• 125 ml (1/2 cup) extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 200 degrees Celsius (390 Fahrenheit) to achieve the perfect roasting temperature for the potatoes.
2. Prepare Potatoes: Cut the peeled potatoes lengthwise in half, then cut each half again lengthwise, and finally slice horizontally to form wedges.
3. Mix Ingredients: Place the cut potatoes in a heavy baking pan or uncovered ceramic casserole dish. Add the minced garlic, yellow mustard, fresh lemon juice, dry oregano, olive oil, salt, and pepper. Mix well with a spoon or your hands so each potato wedge is evenly coated.
4. Cover and Bake: Cover the baking pan thoroughly with aluminum foil and place it on the middle rack of the oven. Bake covered for 1 hour. This ensures the potatoes become tender inside.
5. Uncover and Finish Roasting: After 1 hour, remove the foil to allow the potatoes to crisp. Continue baking uncovered for another 30-40 minutes, or adjust the time depending on how golden and crispy you prefer the potatoes.
6. Serve: Remove from the oven and serve warm as a side dish with grilled meats, fish, or enjoy as a vegetarian main dish with a fresh salad or feta cheese.

Notes

• To avoid crispy outsides, remove the foil after 1 hour and 15 minutes and bake uncovered for 15-20 minutes instead of longer.
• For added meat flavor, optionally add 125 ml (1/2 cup) of chicken broth to the baking pan before roasting.
• Use high-quality Greek dried oregano, as it significantly affects the flavor.
• These potatoes soak up flavor exceptionally well when cooked alongside roasted meats, so time their cooking accordingly to be ready together.
• This recipe is perfect for Lent or vegetarian diets when served without meat.

Keywords: Greek roasted potatoes, patates fournou, lemon garlic potatoes, Greek side dish, Mediterranean recipe, vegetarian potatoes, baked potatoes with lemon and oregano