Greek Potatoes With Lemon and Garlic (Patates Riganates)

4.6(163)

For perfect Greek potatoes, add the lemon juice two-thirds of the way through roasting—the flavor will permeate the potatoes, but retain its bright acidity.

by Aglaia Kremezi·published 2006-05-16

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Servings

(4–6)

Total time

50 min

Calories / serving

—

Ingredients (9)

serves

3 lb. baking potatoes, peeled, cut into 1½" cubespotato
½ cup extra-virgin olive oilolive-oil
4 garlic cloves, finely choppedgarlic
1½ tsp. dried oregano, crumbledoregano
1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltsalt
Freshly ground black pepperpepper
½ cup chicken stockchicken-stock
⅓ cup fresh lemon juicelemon-juice
2–3 Tbsp. chopped fresh oreganooregano

Instructions (5 steps)

01Place rack in center of oven, preheat oven to 400°F.
02Place 3 lb. baking potatoes, peeled, cut into 1½" cubes, in a single layer in a 13x9" 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.
03Roast 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.

05Sprinkle with 2–3 Tbsp. chopped fresh oregano. VARIATION: Tomato-Chile Potatoes: 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. Editor’s note: This recipe for Greek roasted potatoes first appeared on Epicurious in May 2006. Head this way for more of our best potato recipes →

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