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

These were really nice! Unfortunately, though, they stuck to the baking dish and were already a bit dark by the time the 45 min were over. I'm not really sure why that happened but I guess we'll start checking earlier next time (i.e. tomorrow). We might also try using a ceramic baking dish; DH thinks that'll help.

Served with Greek Village Salad, Bread Skordalia and plain fried fish, a very nice combination.

Edited the next day:
We gave it another try, this time in a white ceramic baking dish. It went well during the first ten minutes (which was the first time I checked) - the oil didn't spatter as the day before, the fries didn't colour at an alarming rate, and they didn't stick to the pan. I checked again another 20 minutes later, by which time they had begun to stick, and that only got worse. BUT at least they hadn't got burnt and I was able to leave them in the oven the whole 60 min in total.

I'm wondering now whether it was the colour and material of the baking dish (dark grey metal vs. white ceramic) that retained a different amount of heat. Also, next time I'd check every ten minutes to prevent them from sticking to the pan. Has anybody else had similar problems?

Edited 20 June 2014:
This has become my go-to-recipe for fries. Using a sheet of parchment paper did the trick, even if it means taking care that the oil and water mostly stay above the parchment paper. They're normally done withing 45 min.

For the FIFA 2014 challenge I slightly changed this recipe to make Fish 'n Chips with mashed peas for England - I omitted the thyme and lemon juice, and added a good slug of vinegar right at the end (though it probably would have been better to do so 10 min before the fries were done).

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