Greek sweet and sour roasted Potatoes

Name: Greek Sweet and Sour Roasted Potatoes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Greek Cuisine
Ingredients: 20 baby potatoes, (I used Cypriot baby potatoes), preferably with skin on; 1 teaspoon dried oregano; 1 teaspoon 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

ByIvy Liacopoulou 12/01/201123/10/2021 23/10/2021

34 Comments

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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.

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.

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.