Side Dish: Cyprus – Λεμονάτες Πατάτες με Ρίγανη ➤ Lemonates Patates me Rigani

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2.5 lb (1.1 kg) Yukon Gold or new potatoes, unpeeled, halved or quartered to pieces about 1–1.5 inches (25–35 mm)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lemon, zested and juiced (approx. 2 tbsp / 30 ml)
- 2 tbsp (30 ml) fresh oregano, chopped
- 3 cloves garlic, minced (approx. 0.3 oz / 9 g)
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) unsalted butter, melted (optional)
- 1 tbsp (15 ml) fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Arrange a rack in the upper-middle position.
2. Place the prepared potatoes in a large pot and cover with cold water by 1 inch (25 mm). Add 1/2 tsp (2.5 g) salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender when pierced with a knife, about 8–10 minutes.
3. Drain the potatoes well in a colander and let sit 1–2 minutes to steam off excess moisture. Return to the pot and shake gently to roughen the surfaces—this helps create a crisp exterior.
4. In a large bowl combine the olive oil, lemon zest and juice, chopped oregano, minced garlic, remaining 1/2 tsp (2.5 g) salt, and black pepper. Add the parboiled potatoes and toss until evenly coated.
5. Transfer potatoes to a shallow roasting pan in a single layer. Pour the chicken stock or water into the pan (not over the potatoes) to create steam and help develop a light pan sauce as they roast.
6. Roast for 35–45 minutes, turning once or twice, until edges are golden brown and crisp and the potatoes are cooked through. If using, brush with melted butter in the last 5 minutes of roasting for extra gloss and flavor.
7. Remove from the oven, taste and adjust seasoning if needed. Sprinkle with chopped parsley and a little extra fresh oregano if desired. Let rest 3–5 minutes, then serve warm alongside souvla, allowing the potatoes to catch the lamb juices.