Patates Fourno Riganates Baked Potatoes with Oregano
Transform your dinner table with the irresistible flavors of Patates Fourno Riganates, a Greek-inspired baked potato dish bursting with Mediterranean charm. This recipe elevates humble Russet potatoes with a zesty marinade of fragrant dried oregano, fresh lemon juice, and rich olive oil, balanced by the savory depth of garlic and chicken stock. Baked to perfection, these potato wedges are crispy on the edges yet tender inside, creating the ultimate side dish or snack. Easy to prepare and ready in just over an hour, these herb-infused potatoes can be garnished with fresh parsley for an elegant finish. Perfect for family dinners, barbecue pairings, or meze platters, these oven-baked oregano potatoes will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 60 ml Olive oil
- 3 large Garlic cloves
- 2 teaspoons Dried oregano
- 2 tablespoons Fresh lemon juice
- 120 ml Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel the potatoes and cut them into wedges. Each potato should yield about 6 to 8 wedges depending on size.
Place the potato wedges in a large bowl of cold water and let them soak for about 10 minutes. This helps remove excess starch and makes the potatoes crispier.
While the potatoes soak, mince the garlic cloves finely or use a garlic press.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
In a large baking dish (approximately 9x13 inches), combine the olive oil, garlic, dried oregano, fresh lemon juice, chicken stock, salt, and black pepper. Whisk well to form a marinade.
Add the potato wedges to the baking dish and toss them in the marinade until they are well-coated. Arrange the potatoes in a single layer for even cooking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, toss the potatoes gently to ensure even coating, and return the dish to the oven uncovered.
Bake the potatoes uncovered for an additional 25-30 minutes, or until they are golden and crispy on the edges. Toss them halfway through if needed to prevent sticking.
Once done, remove the potatoes from the oven and let them rest for 5 minutes.
Transfer the potatoes to a serving dish and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 9.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4017 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
