Hello, foodies! I’m so excited to be back with another cozy and delicious fall recipe.  Today, we’re talking about one of my all-time favorite Greek dishes—Greek Lemon Potatoes! They’re the perfect side for your holiday table: crispy on the outside, tender on the inside, and packed with bright, zesty flavor.

Greek Lemon Potatoes~ Patates Sto Fourno Recipe

Ingredients:

• 6 to 7 large russet potatoes, peeled and quartered
• 1/2 cup of extra virgin olive oil
• 1/3 cup of lemon juice, reserve 3 large lemons
• 2 medium garlic cloves, sliced 
• 1 1/2 cups of vegetable or chicken stock
• 1/2 cup of room temperature water (see notes)
• 2 teaspoons of dried oregano or 1 sprig of fresh oregano
• Salt & pepper to taste

Method:

1. Preheat your oven to 400°F (200°C).

2. Peel and cut your potatoes into thick wedges and place them in a large baking dish or roasting pan in a single layer. Make sure you place into a single layer as this will cook evenly.

3. In a bowl, whisk olive oil, lemon juice, stock, water, oregano, salt, and pepper. 

4. Pour the mixture evenly over the potatoes, making sure they’re well coated. If you need more liquid, add more stock and or water. Add the garlic to the mix, and gently stir. 

5. Start baking the potatoes in the middle rack for about 35 to 40 minutes.

6. Bake uncovered for an additional 35 minutes at 450 degrees or until golden and crispy on the edges. If you find the potatoes are getting too much color, you can cover with foil.

7. Remove from the oven and let cool before serving.

8. Serve with a drizzle of olive oil, and more lemon juice if you like.

**Don’t forget to dip your bread into the lemony juice! 

Notes:

• You can use any herbs you love but I find the dried and or fresh oregano works best! We have tried dill too, and it is so good.
• The more lemon, the better. 
• You can add more or less liquid to your potatoes. Normally, we love the extra juice so the more the better. 
• You can serve these with any dish really, but it goes really well with grilled meats or fish. 
• Cooking the potatoes in a single layer will help bake everything evenly. 
• For vegetarian lemon potatoes, use veg stock.