GREEK PATATES STO FOURNIA (roasted potato spears with lemon and oregano, for four)


2 pounds large boiling potatoes (about 4)

¾ cup extra virgin olive oil

finely grated zest of 1 lemon

4 tablespoons fresh squeezed lemon juice (more to taste)

2 tablespoons chopped shallots

2 tablespoons chopped fresh oregano (or 1 tablespoon dried)

2 minced garlic cloves

salt and pepper to taste


1. Put oven rack in lower third of oven, place a rimmed baking sheet (15 by 10 by 1 inch) on the rack and preheat the oven to 450*.

2. Whisk together ¾ cup olive oil, lemon juice and zest, shallots, oregano and garlic cloves in a medium bowl to blend. Season vinaigrette with salt and pepper.

3. Peel potatoes, then cut each lengthwise into 8 wedges and toss with ½ cup vinaigrette in a large bowl.

4. When oven reaches 450*, remove baking sheet and brush it with 1 tablespoon oil. Arrange potatoes on baking sheet, flat sides down, cover the pan tightly with foil and roast 10 minutes. Remove foil, loosen potatoes with a thin metal spatula if they are sticking, and roast 10 minutes more. Loosen potatoes again, then turn over onto other flat sides and roast another 10 minutes.

5. Add 1 tablespoon parsley or cilantro to the remaining vinaigrette and drizzle it over the potatoes when they come out of the oven.


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