Name: Peloponnesian Patates Lemonates (Πατάτες Λεμονάτες Πελοποννήσου)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5kg waxy potatoes, peeled and cut into thick wedges; 120ml extra virgin Koroneiki olive oil; 120ml fresh lemon juice; 300ml chicken stock or vegetable stock; 4 garlic cloves, lightly crushed; 2 tsp dried Greek oregano; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 tsp Dijon mustard, optional

Question 1

What potatoes are best for Peloponnesian patates lemonates?

Accepted Answer

Use waxy or all-purpose potatoes for Peloponnesian patates lemonates because they stay intact while roasting in lemony broth. Cut the peeled potatoes into thick wedges, like orange segments, so the centers absorb the olive oil, lemon juice, stock, garlic, and Greek oregano before the edges brown.

Question 2

Why do Greek lemon potatoes roast in broth first?

Accepted Answer

Greek lemon potatoes roast in broth first so the potato centers absorb lemon juice, olive oil, stock, garlic, and oregano before the edges brown. For this recipe, roast uncovered at 200C for 45 minutes, turning once, before finishing until the liquid reduces to glossy lemon oil.

Question 3

How do I know when patates lemonates are done?

Accepted Answer

Patates lemonates are done when the pan liquid has reduced to a glossy spoonful of olive oil and lemon, and the potato corners are deep gold, sticky, and slightly collapsed. After the first 45 minutes, turn the wedges again and roast 25 to 35 minutes more.

Question 4

What should I do if the roasting pan dries out too early?

Accepted Answer

If the roasting pan dries before the potato wedges are tender, add a splash of hot water at the edge of the pan. Keep roasting uncovered at 200C so the potatoes continue softening without washing off the olive oil, lemon juice, garlic, and Greek oregano coating.

Question 5

Can I make patates lemonates without chicken stock?

Accepted Answer

Yes, make patates lemonates with vegetable stock instead of chicken stock for a nistisimo Greek table. The potatoes still roast in 300ml stock with 120ml fresh lemon juice, 120ml extra virgin Koroneiki olive oil, crushed garlic, dried Greek oregano, salt, and black pepper.

Question 6

Can I make Greek lemon potatoes ahead and reheat them?

Accepted Answer

Cut the potatoes up to 2 hours ahead and keep them covered in cold water, then drain and dry them well before roasting. Leftover Greek lemon potatoes reheat best in a 190C oven for 15 to 20 minutes, until the edges turn lively and crisp again.

Culinary Explorer

Peloponnesian Patates Lemonates (Πατάτες Λεμονάτες Πελοποννήσου)

Ingredients

waxy potatoes

extra virgin Koroneiki olive oil

fresh lemon juice

Where cooking meets culture.

Ingredient	Quantity
waxy potatoespeeled and cut into thick wedges	1.5kg
extra virgin Koroneiki olive oil	120ml
fresh lemon juice	120ml