Lemon and Oregano Potatoes

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You  might be wondering why on earth I am posting something as basic as these potatoes.  After all, these are pretty  standard fare, and just about everyone has there own version,  so why?  Well, these aren’t like any roasted potatoes I’ve had  before…. not by a long shot. I am posting them because these are made using a technique I hadn’t tried before ( how is that possible??) and I was so happy with the results (and saw LOTS of applications for the technique) that I decided I simply had to post them.

And I did promise you a potato recipe in my post on Grape Olive Oil Cake…..

So, there you have it… a simple explanation as to why there are here at The Table….

And  this new “technique”? Well, the other day I was doing a little research for the class I am teaching and was looking through some Greek recipes and came across a recipe for Patates Psites or Lemon Potatoes. What intrigued me was the method in which the potatoes were cooked – they are roasted while partially covered by a flavored liquid – in this case water, lemon juice, olive oil  and oregano. As the potatoes roast, they absorb the liquid and crisp up as the liquid evaporates. Genius!! So, of course I had to try them.. and they were fabulous!!

These potatoes are perfect with just about anything that comes off the grill – fish, chicken, beef and of course, they would be terrific with this Grilled Prosciutto Wrapped Pork Tenderloin with Nectarine Chutney. But here is the best part – although you all know that I am obsessed with all things citrus, I realize not everybody is…and these potatoes would be fabulous if you substituted a good chicken or vegetable stock for the lemon juice and water… or just water and some good rosemary infused olive oil… as you can see, the possibilities are truly endless.

If you try any of these variations I’d love to hear what you think!!

Lemon and Oregano Potatoes
Prep time
Total time
Adapted from International Cuisine by Jeffrey MacVeigh
Serves: 6 - 8 servings
  • 3 lbs.. yukon gold potatoes, scrubbed and cut into inch sized cubes
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. dried oregano or 2 Tbsp. fresh, minced oregano
  • 1 tsp. salt
  • ¼ tsp. finely ground fresh pepper
  • juice and zest of 1 lemon
  • 2 Tbsp. olive oil or garlic infused olive oil (for drizzling)
  1. Pre heat the oven to 400 degrees.
  2. Spray a 9 x 13 inch pyrex dish (or another same size casserole dish) with cooking spray and set aside.
  3. In a large bowl, toss the potatoes with the olive oil, oregano, salt, pepper, lemon juice and zest. pour potatoes into the prepared dish and spread out into an even layer - potatoes should be snug.
  4. Add water to the dish so that the potatoes are barely covered.
  5. Bake for 30 - 40 minutes or until the water has evaporated. Remove the dish from the oven and drizzle with the remaining olive oil. Return the dish to the oven and bake for another 10 - 15 minutes or until the potatoes are golden brown.


    • karen says

      Weird. That’s about what I did, but the water didn’t evaborate? In anycase, I just dumped most of the water out, and cooked them for an add’l half hour or so and they were delish. Maybe my oven wasn’t really at 400? Who knows, but thanks for getting back to me. Welcome home.

  1. karen says

    When you say ‘barely covered’ with water, what do you mean exactly? I have been cooking my potatoes with water barely to the top of the layer of potatoes for almost an hour and the liquid hasn’t really evaporated. My oven is at 400. Did I misunderstand how much water to add?

    • says

      Hi Karen!! Sorry for not getting back to you earlier – I was out of the country! The amount of water should be to the top of the layer of potatoes with a little spilling over the top of the potatoes but not covering them. Does that make sense? At 400 the water should be evaporating after about 40 minutes based on my tests. Let me know if you are still having trouble with the potatoes and I’ll see if I can figure out the issue!

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