Greek Patates |

Posted on

17 September 2012



Greek Patates


3 fl oz. extra-virgin olive oil
2 fl oz. lemon juice, freshly squeezed
1 shallot, diced
0.5oz. fresh oregano, chopped
2 tsp. fresh Italian parsley, chopped
1 clove garlic, minced
salt and pepper, to taste
1.5lb. red potatoes, cut lengthwise into wedges of similar size
2 fl oz. chicken stock


  • Preheat the oven to 220°C
  • Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl and season with salt and pepper to blend
  • Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet, save the remaining vinaigrette for serving
  • Pour the stock around potatoes and sprinkle with salt and pepper
  • Roast potatoes for approximately 45minutes, until they are golden, turn them occasionally
  • Remove the potatoes and cool them completely then using metal spatula, loosen potatoes from baking sheet to prevent sticking
  • Preheat the oven, once again to 220°C and reheat the potatoes for 15 minutes, this results in crispier potatoes
  • Drizzel the remaining vinegarette over the potatoes and serve.
Cooks Note

Prep Time: 20 min; Cook Time: 60 min; Serves 4

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