Patates Sto Fourno Recipe

This recipe perfectly captures everything I love in comfort food: a crispy, golden exterior with a soft, flavorful inside that makes the whole kitchen smell divine. Plus, the tangy lemon and aromatic oregano remind me of those nostalgic family dinners, while still being super easy to whip up on a busy weeknight.

I love making Patates Sto Fourno, a Greek-style roasted potato dish that unites deliciously with the rich flavors of olive oil, fresh lemon juice, and oregano. These potatoes, accompanied by garlic and a touch of black pepper, are baked to crispy perfection.

The added chicken broth keeps them moist and flavorful, while a garnish of parsley amuses the eye and the palate. With wholesome carbohydrates and healthy fats, this dish is a divine, simple little side that tastes like the Mediterranean.

Ingredients:
4 large Yukon Gold or other waxy potatoes, peeled and cut into wedges
3/4 c. olive oil
1/2 c.

lemon juice (from 2 to 3 lemons)
1 c. (packed) oregano, chopped (or 1/2 c.

dried oregano)
1 head garlic, sliced
1 T. black pepper
1 c.

chicken broth
1/4 c. chopped parsley

Patates Sto Fourno Recipe Ingredients

• Potatoes: Rich in carbohydrates, provide energy, and high in fiber.
• Olive Oil: Heart-healthy fats, rich in antioxidants, promotes good cholesterol.
• Lemon Juice: Adds tangy flavor, rich in vitamin C, boosts immunity.
• Oregano: Aromatic herb, contains antioxidants, adds earthy flavor.
• Garlic: Enhances flavor, contains allicin for heart health, antimicrobial properties.

Patates Sto Fourno Recipe Ingredient Quantities

• 4 large potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons dried oregano
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken or vegetable broth
• 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make this Patates Sto Fourno Recipe

1. Prepare the oven for use by setting it to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper.

3. Place the potato wedges in the bowl and toss them vigorously with the mixture until they are evenly coated.

4. Move the coated potatoes into a baking dish, spreading them out in a single layer.

5. Add the chicken or vegetable broth to the baking dish around the potatoes, to help them cook evenly and add good flavor. You might have to do some clever positioning with your broth to keep it from just flowing all over the potatoes and make it go around them.

6. Enclose the baking dish in aluminum foil.

7. Preheat the oven to 375°F. Bake in the oven that has been heated for 20 minutes.

8. After 20 minutes, take off the foil and stir the potatoes tenderly so that they cook evenly.

9. Keep on baking for 25 or 30 minutes more, without covering the dish. The potatoes should be tender and golden brown when you take the dish out of the oven.

10. If desired, you may sprinkle fresh, chopped parsley on top of the dish before serving, and it is best enjoyed hot.

Patates Sto Fourno Recipe Equipment Needed

1. Oven
2. Large mixing bowl
3. Whisk
4. Knife
5. Cutting board
6. Baking dish
7. Measuring cups
8. Measuring spoons
9. Aluminum foil
10. Tongs or a large spoon for tossing/stirring

FAQ

• Can I use a different type of potato?You can use Yukon Gold or red potatoes for a creamier texture.
• Is it necessary to peel the potatoes?It is not necessary to peel. Skins can contribute added texture and nutrients.
• Can I substitute dried oregano with fresh oregano?Yes, use approximately 1 tablespoon of fresh oregano in place of dried.
• What can I use instead of lemon juice?White wine vinegar or apple cider vinegar can be used in place of lemon juice, but lemon juice offers the finest flavor.
• How do I make this recipe vegan?Just use vegetable broth in place of chicken broth.
• Can I prepare this dish in advance?Absolutely, it is possible to prepare the potatoes and keep them immersed in water in the refrigerator. You can do this for a few hours ahead of the cooking time.
• How do I store leftovers?Keep any unused portions in a tightly sealed container in the fridge for as long as 3 days.

Patates Sto Fourno Recipe Substitutions and Variations

You can replace olive oil with avocado oil or sunflower oil for a completely different flavor.
Lime juice or apple cider vinegar can replace fresh lemon juice at a 1:1 ratio. These substitutes work well in most recipes, especially in salad dressings or marinades. I wouldn’t use them in desserts, where lemon juice’s bright flavor is an essential ingredient.
Dried oregano can be exchanged with dried thyme or dried rosemary for a different herbal note.
Garlic can be replaced with garlic powder, using 1/4 teaspoon for every clove, or with shallots for a less intense flavor.
Water and a bouillon cube offer a convenient substitute for chicken or vegetable broth.

Pro Tips

1. Parboil the Potatoes To ensure your potato wedges are perfectly tender on the inside and crispy on the outside, consider parboiling them for 5-7 minutes before tossing in the marinade. This helps to start the cooking process and will make for a softer interior.

2. Use Fresh Oregano For a more vibrant flavor, substitute dried oregano with fresh oregano if available. Be sure to double the amount, as fresh herbs are less potent than dried.

3. Let Potatoes Sit with Marinade Allow the potatoes to sit in the marinade for at least 15-30 minutes before baking. This gives them more time to absorb the flavors thoroughly.

4. Turn Potatoes for Even Browning When you remove the foil, gently turn the potatoes with a spatula midway through the final baking phase. This ensures all sides get evenly browned and crispy.

5. Finish Under the Broiler For extra crispy edges, finish the last 3-5 minutes of baking under the broiler. Keep a close eye to prevent burning, and remove once the desired crispness is achieved.