These Greek sweet and sour potatoes, are crispy from the outside and juicy from the inside, perfect as a side dish to accompany any meat dish.
These potatoes are a twist to the classic Greek Lemony potatoes (patates lemonates) which everybody will love.
How to make Greek sweet and sour potatoes
The classic recipe or these Greek Lemon potatoes, is usually made with extra virgin olive oil, salt, pepper, lemon juice and water only.
What makes these potatoes special, is that apart from the classic ingredients, I also add other spices as well and some orange juice from Seville Oranges, which are very aromatic and add amazing flavour to the potatoes.
However, if you don’t have Seville Oranges, you can add any other orange juice. It will lack the specific flavour but they will still be very good.
The pan drippings in “psito”can be used as they are or you can make an even more delicious sauce, as I did. See my recipe for Roasted Wild Boar.
I love making them with the skin on but one of my children doesn’t eat them with the skin, so some times I have to peel them.
However, all the vitamins and flavour are in the skin, so if you don’t mind the skin, leave it on.
Wash and scrub them well and don’t forget to score them, as this way they will absorb all the lovely flavours!
You can skip the aluminium tent on top. In this case, I usually parboil them for around ten minutes and then cook them uncovered, turning them once, until golden.
This is all it takes to make these delicious potatoes and serve them as a side dish.
Although it’s over a year that I have made this twist to the Greek classic dish I still remember how finger-licking delicious they were, as the potatoes absorb all the juices and flavour.
During the fasting period of Lent, they can be eaten as a main dish with a lovely salad.
Also check out my Greek Lemony Potatoes, baked in parchment paper, for less calories!
Giveaway of the Book
I want to thank all of you who have already placed the picture of my cookbook with a link to my page, on your blog.
For those who may have missed my previous post at the end of the month I will be making a draw of another copy of my cookbook.
All you have to do is right click on the image of the book below and “save as” on your computer.
Then upload it to your side bar with a link to my blog and leave me a message at this post with your URL.
- 20 baby potatoes, (I used Cypriot baby potatoes), preferably with skin on
- 1 tsp dried oregano
- 1 tsp thyme or savory
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup orange juice (preferably from Seville oranges)
- Salt and freshly ground black pepper
- 1 sprig rosemary, only the leaves, finely chopped
- 1 clove garlic
- ½ cup water
- Scrub and wash the potatoes.
- Preheat the oven to 180o C / 350o F.
- Make a slit in each potato and put them in a roasting pan, in one layer.
- Sprinkle with salt, pepper, chopped rosemary, oregano and thyme and toss them well.
- Put the olive oil, lemon juice, orange juice and garlic in a food processor and purée.
- Pour the dressing on top.
- Cover the baking dish with parchment paper and aluminium foil and bake until the potatoes are soft for about 1 hour.
- Remove the foil, and bake them for 20 - 30 more minutes, turning them once until they are golden and soft.
- Serve as a side dish.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 184Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 46mgCarbohydrates 15gFiber 2gSugar 2gProtein 2g
Kopiaste and Kali Orexi!