Greek Patates Lemonates

By Culiora

Known in Greece as patates lemonates, these thick potato wedges braise gently in seasoned lemon-garlic stock before crisping up on the edges. The result is a meltingly tender interior infused with bright citrus, olive oil, and wild oregano.

• Servings: 4
• Prep time: 15 min
• Cook time: 60 min
• Total time: 75 min

Ingredients

• 1.2 kg floury or all-purpose potatoes (such as Yukon Gold or Russet), peeled and cut into thick wedges
• 80 ml extra-virgin olive oil
• 60 ml freshly squeezed lemon juice
• 200 ml vegetable stock or chicken stock
• 4 clove garlic cloves, finely minced
• 1.5 tbsp dried Greek oregano
• 1 tsp fine sea salt
• 0.5 tsp freshly cracked black pepper
• 0.5 tbsp ground semolina or fine polenta (optional, for extra crispness)

Instructions

1. Preheat the oven to 200°C (fan 180°C).
2. Cut the peeled potatoes lengthwise into thick, sturdy wedges (roughly 6 to 8 wedges per potato). Arrange them in a single layer in a large roasting pan (about 30x40 cm) so they are not crowded.
3. In a bowl or measuring jug, whisk together the olive oil, freshly squeezed lemon juice, stock, minced garlic, 1 tablespoon of the dried oregano, fine sea salt, and black pepper. If using semolina for extra texture, stir it in now.
4. Pour the liquid mixture evenly over the potatoes, tossing gently with your hands or a spatula to coat every wedge thoroughly.
5. Roast in the middle of the oven uncovered for 40 minutes. Then, remove the pan and carefully flip each potato wedge with a spatula to expose the underside.
6. Return to the oven and roast for an additional 20 to 25 minutes, until the liquid has mostly absorbed, the centers are tender when pierced with a fork, and the edges are deep golden and caramelized.
7. Transfer to a serving platter, spoon any concentrated pan juices over the top, and finish with the remaining 1/2 tablespoon of dried oregano before serving hot.