These Lemony Greek Potato Wedges are Patates Kydonates. Kydonates = Wedges (and I'm sure you've guessed that patates means potatoes). And this is the authentic Greek lemon potatoes recipe. They are soft and mellow with lots of oregano, lemon, and olive oil.
Don't ask me why, but when it comes to Greek potatoes they are almost always cooked until they get very mellowy and soft not roasted and crisp. I think it has something to do with the quantity of olive oil we are using which is plentiful in Greek dishes.
A few good examples are Greek chicken and potatoes, Greek burgers and potatoes, and Porkchops with potatoes.
Just like in this recipe, where the olive oil gets mixed with the lemon juice, oregano, garlic, powder, and mustard powder and creates a delicious oily sauce for the potatoes.
To make these Greek lemon potatoes you need to cook them covered with aluminum foil until they get really soft. Then remove the foil and give them a gentle roast for a few minutes at a higher temperature. So they get some color all over and are slightly roasted on the edges.
Which Potato Variety To Use To Make Authentic Greek Lemon Potatoes
Russet potatoes and Yukon Gold are the best options for this recipe. As they are both starchy and absorb liquid nicely. Russet will keep softer which is the aim of this recipe, while Yukon Gold have the potential of turning a little crisper than the others.
SERVE WITH 🠯
These potatoes are great to serve with every dish. You can serve them along with fish like this Grilled Sea Bream, with meat dishes like Chicken Souvlaki, or this delicious Stove Top Pot Roast With Beef.
Authentic Greek Lemon Potatoes
- 1100 grams / 2.4 pound medium-sized potatoes
- 6 tablespoons extra virgin olive oil
- 1 + ⅔ teaspoon dried oregano
- 4 tablespoons lemon juice fresh
- 1 teaspoon honey
- ¼ teaspoon mustard powder
- ¼ teaspoon garlic powder
- Preheat oven to 180°C / 356°F.
- Peel the potatoes and cut them into wedges. About 4 cm (1.5-inch) thick.
- Add them to a 28 x 18 cm (11 x 7-inch) baking dish or baking pan.
- Drizzle the olive oil on top. Sprinkle the potatoes with the oregano and season them with salt and pepper.
- In a small bowl or cup add the mustard powder, garlic powder, honey, and lemon juice. Mix very well and pour over the potatoes.
- Rub the mixture all over the potatoes very well. Then pour 1 cup of water (250 ml) into the pan from the side (so you don't rinse the potatoes).
- Cover the pan with aluminum foil. Bake for about 1 hour and 15 minutes. Prick a potato with a knife. It should feel very soft and mellow.
- Remove the aluminum foil and raise the oven's temperature to 200°C / 392°F.
- Bake for another 15-20 minutes until the potatoes get deep golden on the edges. They needn't get crispy. But if you prefer them crisp then leave them to roast a bit longer.
- Remove the potatoes from the oven, cover the pan again with the foil and let them stand for 30 minutes before serving.
- You can serve them with a feta dip like these: Htipiti (red Pepper Feta Dip), or Whipped Feta Dip (Tirokafteri).
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