{"id":11295,"date":"2026-09-04T20:10:07","date_gmt":"2026-09-04T20:10:07","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11295"},"modified":"2026-09-04T20:10:14","modified_gmt":"2026-09-04T20:10:14","slug":"patates-riganates-greek-lemon-potatoes-with-garlic-and-oregano","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/patates-riganates-greek-lemon-potatoes-with-garlic-and-oregano\/","title":{"rendered":"Patates Riganates (Greek Lemon Potatoes With Garlic and Oregano)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Patates Riganates (Greek Lemon Potatoes With Garlic and Oregano)<\/span><\/h2>\n
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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\u2019t 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.<\/span>
<\/div>You can use Yukon Gold or russet potatoes, and you\u2019ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they\u2019re well seasoned and perfectly enriched, then you\u2019ll 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.<\/span>
<\/div>Serve with a big Greek salad, or use them as the base for Greek-inspired \u201cnachos\u201d topped with crumbled feta cheese, shredded chicken, and tzatziki.<\/span><\/div>\n
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Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Aglaia Kremezi – Epicurious, from \u2018The Foods of the Greek Islands\u2019<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> lb.<\/span> baking potatoes<\/span> peeled, cut into 1\u00bd” cubes<\/span><\/li>
  • \u00bd<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> dried oregano<\/span> crumbled<\/span><\/li>
  • 1<\/span> tsp<\/span> Diamond Crystal or \u00bd tsp. Morton kosher salt<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chicken stock<\/span><\/li>
  • \u2153<\/span> cup<\/span> fresh lemon juice<\/span><\/li>
  • 2\u20133<\/span> Tbsp<\/span> chopped fresh oregano<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place rack in center of oven, preheat oven to 400\u00b0F.<\/div><\/li>
    • Place 3 lb. baking potatoes, peeled, cut into 1\u00bd” cubes, in a single layer in a 13×9″ metal baking dish or roasting pan and pour \u00bd cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1\u00bd tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.<\/div><\/li>
    • Roast potatoes for 15 minutes. Add \u00bd cup chicken stock and toss to combine; bake 10 minutes more. Add \u2153 cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10\u201315 minutes more.<\/div><\/li>
    • Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2\u20133 minutes.<\/div><\/li>
    • Sprinkle with 2\u20133 Tbsp. chopped fresh oregano.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>VARIATION:<\/span><\/h5>\nTomato-Chile Potatoes:<\/strong> Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11292,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[140,2020,542,543],"tags":[],"class_list":["post-11295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-side","category-broiled","category-greek","category-roast"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/09\/image_2026-09-04_160554736.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11295"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11295\/revisions"}],"predecessor-version":[{"id":11297,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11295\/revisions\/11297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11292"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}