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Patates Lemonates my way (Lemony Greek roasted Potatoes)

Patates Lemonates my way (Lemony Greek roasted Potatoes)

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Patates Lemonates my way, are Greek Lemony Potatoes, which is a twist to the classic Greek side dish of roasted potatoes, with a sweet and sour taste.

These Greek Lemon Potatoes are crispy from the outside and juicy from the inside with just the right amount of lemon flavors.

Greek lemony potatoes picture

How to make Patates Lemonates

The classic recipe or these Greek Lemon potatoes, is usually made with extra virgin olive oil, salt, pepper, lemon juice and water only.

Greek roasted lemony potatoes picture
Classic Greek roasted lemony potatoes

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.

When we add meat to them such as chicken, pork or lamb we just call it “Psito sto fourno” (baked in the oven).  

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. 

Agriogourouno wild boar image

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

Ivy and Demetris with my cookbook image

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.

3D Mint, Cinnamon & Blossom Water 500 x .. image
Patates Lemonates (Lemony Greek roasted Potatoes) my way

Patates Lemonates (Lemony Greek roasted Potatoes) my way

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Patates Lemonates my way, are Greek Lemony Potatoes, which is a twist to the classic Greek side dish of roasted potatoes, with a sweet and sour taste. These Greek Lemon Potatoes are crispy from the outside and juicy from the inside with just the right amount of lemon flavors.

Ingredients

  • 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

Instructions

  1. Scrub and wash the potatoes.
  2. Preheat the oven to 180o C / 350o F.
  3. Make a slit in each potato and put them in a roasting pan, in one layer.
  4. Sprinkle with salt, pepper, chopped rosemary, oregano and thyme and toss them well.
  5. Put the olive oil, lemon juice, orange juice and garlic in a food processor and purée.
  6. Pour the dressing on top.
  7. Cover the baking dish with parchment paper and aluminium foil and bake until the potatoes are soft for about 1 hour.
  8. Remove the foil,  and bake them for 20 - 30 more minutes, turning them once until they are golden and soft.
  9. Serve as a side dish.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 184Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 46mgCarbohydrates 15gFiber 2gSugar 2gProtein 2g

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Georgia

Tuesday 14th of August 2012

Υπέροχα! Η σάλτσα γίνεται σαν μια καραμέλα, τόσο νόστιμες οι πατάτες! ευχαριστώ πολύ για τη συνταγή! Θα μοιράσω το λινκ στο σας στο μπλογκ μου, είστε εντάξει; Γεωργία

Ivy

Tuesday 14th of August 2012

Ευχαριστώ, μια χαρά είμαι. Θα σε επισκευτώ σύντομα.

alison

Tuesday 1st of February 2011

these potatoes are so flavored!

Kevin (Closet Cooking)

Tuesday 25th of January 2011

These lemon potatoes sound so good!

Tiffany

Sunday 23rd of January 2011

I do not eat meat, but these potatoes are great all by themselves!

MyLittleExpatKitchen

Thursday 20th of January 2011

Ivy these potatoes are my favorite. Lemonates patates are simply the best. I like the twist you made to them! Magda My recent post Say cheese

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