Oven Fried Potatoes with Oregano and Lemon/Patates Lemonata

Page 280

Cuisine: Greek | Course Type: Sides

(7 reviews)

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Tags: potatoes lemon Greek french fries FIFA 2014 roast potatoes

Recipe Review

With a moist interior and crispy exterior, these were quite delicious especially with the added brightness of lemon juice, but I did make adjustments to the recipe.

Like Peckish Sister, I used Yukon Gold potatoes and keeping her comments in mind, used only ½ the water (1/4 cup); I also reduced the oil to 2 tbsp. After 30 minutes, the water was gone, the potatoes were lightly coated in oil (I wonder if I could have gotten away with using even less) and fully cooked, and starting to brown and crisp. They required only an additional 10 minutes after the lemon juice was added before they were ready to serve.

I really liked this method - at that high temperature, it seemed as though the potatoes first steamed in the liquid before starting to brown, avoiding a dry interior. I'll definitely use it again.

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