Greek cuisine · Vegetable Dishes

Patates Lemonates

Potato wedges bake in lemon juice, olive oil, and oregano until golden brown outside and creamy inside.

Ingredients · for 4 servings

• 1.2 kg waxy potatoes
• 2 lemons
• 6 tbsp olive oil
• 4 garlic cloves
• 2 tsp oregano
• 250 ml vegetable broth
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat; peel the potatoes and cut into even, finger-thick wedges.
2. Squeeze the lemons and mix the juice with olive oil, pressed garlic, oregano, salt, and pepper into a marinade.
3. Mix the potato wedges thoroughly with the marinade in a baking dish, so each wedge is coated all over.
4. Pour in the vegetable broth – it should cover the potatoes about halfway – and bake the dish for 40 min.
5. Turn the wedges once and bake for another 20–25 min. until the liquid has almost evaporated and the edges turn golden brown and crisp.
6. Let rest in the dish for 5 min., drizzle with the pan juices from the bottom, and serve hot.