Patates Riganates (Greek Lemon Potatoes With Garlic and Oregano)
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and olive oil.You can use Yukon Gold or russet potatoes, and you’ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they’re well seasoned and perfectly enriched, then you’ll add a splash of chicken stock to steam them, ensuring the interior of each cut potato is nice and fluffy. Saving the lemon juice for last preserves its tartness while tempering its intensity. We like finishing the roasted potatoes under the broiler to give them some extra color and golden crispy edges before garnishing them with fresh oregano.Serve with a big Greek salad, or use them as the base for Greek-inspired “nachos” topped with crumbled feta cheese, shredded chicken, and tzatziki.
Servings: 4 to 6
Ingredients
- 3 lb. baking potatoes peeled, cut into 1½” cubes
- ½ cup extra-virgin olive oil
- 4 cloves garlic finely chopped
- 1½ tsp dried oregano crumbled
- 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt
- Freshly ground black pepper
- ½ cup chicken stock
- ⅓ cup fresh lemon juice
- 2–3 Tbsp chopped fresh oregano
Instructions
- Place rack in center of oven, preheat oven to 400°F.
- Place 3 lb. baking potatoes, peeled, cut into 1½” cubes, in a single layer in a 13×9″ 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.
- 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.
- Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.
- Sprinkle with 2–3 Tbsp. chopped fresh oregano.
