Greek-Style Roasted Potatoes

Potatoes roasted until meltingly tender, with edges starting to brown. The sharp lemon acidity and woody oregano scent penetrate the starch to the core.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 507
• Protein: 6 g
• Carbs: 45 g
• Fat: 31 g

Ingredients

• 1 kg Potato ( peeled and cut into wedges )
• 120 ml Extra virgin olive oil ( raw )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 piece Garlic ( minced )
• 2 tbsp Oregano ( dried )
• 250 ml Mineral water ( at room temperature )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Potato preparation

   Peel the potatoes. Cut them into large, uniform wedges. They must be thick enough to stay tender without falling apart.

2. Emulsion preparation

   In a baking dish, mix the olive oil, lemon juice, minced garlic, and oregano. Season generously with salt and pepper.

3. Baking and liquid

   Add the potatoes to the dish and coat them well with the mixture. Pour the mineral water into the bottom of the dish. Bake at 200°C.

4. Browning and reduction

   Cook until the water has evaporated and the oil begins to roast the potatoes. A knife tip should slide in like butter.

Chef's tips

• Don't skimp on the olive oil; it's what provides that silky texture.
• If the potatoes brown too quickly, cover with parchment paper halfway through.
• Baste the potatoes with the cooking juices every 15 minutes.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan to regain some crispness.