Greek Lemon Roasted Potatoes with Feta and Oregano
(0)
60 min
Under an hour
Kifli Kukták
Ropogósra sült, aranybarna burgonyacikkek selymes citromos-fokhagymás-oregánós szószban sütve, morzsolt krémes fetával és friss petrezselyemmel a tetején. Autentikus görög recept (Patates Lemonates), amely önálló vegetáriánus fogásként vagy prémium köretként is tökéletes.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C (180 °C fan). Wash the potatoes thoroughly, peel them, and cut them into thick wedges.
In a bowl, mix together the freshly squeezed lemon juice, crushed garlic, extra virgin olive oil, vegetable stock, dried oregano, salt, and freshly ground black pepper.
Baking
Arrange the potato wedges in a large baking dish in a single layer, then pour over the prepared lemon-garlic mixture. Toss so that every potato piece is evenly coated with the dressing.
Chef's tip
The secret to the perfect texture: during the first half of baking, the potatoes steam under the foil in the lemon stock and absorb the flavours, then without the foil at a high temperature they get a crispy crust.
An excellent choice as a standalone vegetarian main course with a fresh Greek salad or tzatziki, or as a side dish alongside grilled dishes.
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