Patates Fournou - Greek Roasted Potatoes with Lemon and Garlic Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds potatoes cut in small wedges (if long cut wedges in half)
½ cup olive oil
2-3 teaspoons dry oregano
1-2 tablespoons lemon juice
3 cloves
3 allspice
2 garlic cloves quartered
½ teaspoon salt
freshly ground pepper
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Directions: |
Directions:Place the cut potatoes in cold water for a ½ hour.
Preheat oven with the fan at 400 degrees Fahrenheit (200 degrees Celsius).
Drain the potatoes and dry with a towel.
Place potatoes in a bowl with all the ingredients except the water and mix well (with hands preferable, until olive oil has coated all the potatoes).
Spread potatoes in a pan (they should all be one layer, not piled on top of each other) along with the olive oil that is left in the bowl.
Pour some warm water in the corner of the pan, tilting the pan so that the water spread throughout the whole pan. You want the liquids to come up halfway (covering the potatoes halfway). Do not pour the water directly above the potatoes as this will wash out the olive oil.
Roast (with the fan) for about 10 minutes until the liquids start to boil. Reduce heat to 320 degrees Fahrenheit (160 Celsius) and continue roasting for about 45 minutes. Test the potatoes with a fork, they should be soft, but not falling apart. |
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Personal
Notes: |
Personal
Notes: These are great with almost anything, but my favorite combination is with a salad. Also they are good the next day at room temperature (they will be soft-but delicious), add some tomato, a few pieces of cheese and some olives and you a have a nice meze. If you want them crunchy, just reheat them.
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