Potatoes with Olive Oil, Lemon & Oregano

Recipes |

These oven-baked potatoes are nothing like the roasties you’re used to. The Greek way of roasting potatoes in the oven follows the principles of slow-cooking which are a big part of Greek cuisine. A soft, melt-in-your mouth texture is what we are going for. To achieve that, the potatoes are nearly submerged in liquid (water, olive oil and lemon are key). Then, they are slowly cooked until most liquid has been absorbed, leaving them mellow and tender.

Below is the classic recipe, but you can adapt it by replacing oregano for mint or rosemary, add some mustard and honey, swap the lemon for orange. Find your favourite flavour combination and you’ll never cook potatoes any other way again!

Serves 6 as a side

Ingredients

1kg potatoes (we prefer Cyprus potatoes which you can find in small grocery shops)
1/4 cup lemon juice (1 lemon), plus more for serving
2 cups of water
120ml olive oil, plus more for serving
A few pinches of dried oregano
Sea salt, pepper

Process

Preheat the oven at 175C

Peel the potatoes and cut them in uniform bite-sized pieces or thick wedges.

Lay the potatoes in a large baking tray, all in one layer.

In a bowl whisk together the lemon juice, water and olive oil. Pour over the potatoes. The potatoes should be almost fully submerged in the liquid.

Sprinkle with oregano and season generously with salt and pepper.

Cover with tinfoil and bake at 175C for about 35-40 minutes, turning them once. Remove the tinforl and continue cooking for another 15-20 minutes, until most of the liquid has evaporated and the potatoes are very tender.

Serve with more olive oil and lemon juice, if desired.

Buy the products

ImageNamePriceBuy
Sea Salt Fine
Sea Salt FineFrom: £2.00
Greek Oregano - Bunch
Greek Oregano - BunchFrom: £4.50
Greek Oregano - Ground
Greek Oregano - GroundFrom: £4.00
22°C Organic Extra Virgin Olive Oil
22°C Organic Extra Virgin Olive Oil£32.50
Ergani Organic Extra Virgin Olive Oil
Ergani Organic Extra Virgin Olive OilFrom: £10.00

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