Roasted potatoes with garlic, lemon and oregano (Patates riganates) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 202) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leg of lamb stuffed with greens and feta (Arni gemisto me horta ke feta); Onions stuffed with ground meat and pine nuts (Kremydodolmades); Oven-baked pork loin with olive oil, garlic, thyme and oregano (To chirino tis annas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lorloff on August 06, 2023

    Really great potatoes. Made these for a dinner party and they were a real hit. Used dried oregano from Andros Greece and tripled the fresh greek oregano because I had tons growing in the garden. The two were perfect together and finishing in the broiler led to a perfect result. Garlic, lemon, and oregano is a brilliant trio.

  • cottonmama on January 18, 2022

    Absolutely delicious. I cut the lemon juice in half (or less) for my kids, but I prefer it as written. Nice with a bit of browning from sitting under the broiler briefly.

  • jjankows on November 06, 2021

    We loved these (despite not having any fresh oregano on hand) and will definitely make them again. Like a few of the other reviewers, we needed to keep them in the oven for about 10 minutes longer than the recipe stated.

  • TrishaCP on April 08, 2020

    These are really flavorful potatoes. As others indicate, they are softly roasted rather than crisp, but I wouldn’t expect them to crisp up when you are adding stock and lemon juice while roasting. I found the cook time to be spot on.

  • Yildiz100 on March 08, 2019

    Very delicious. I also needed more roasting time, even though I cut the potatoes somewhat smaller than indicated in the recipe.

  • a2cook on June 10, 2016

    The best Greek lemon roasted potatoes ever! Restaurant quality! This is now my go-to recipe. The technique of adding the different marinades at different stages during roasting is ingenious. The lemon, garlic, and oregano flavors are perfectly balanced.

  • twoyolks on December 28, 2015

    The potatoes took longer to cook by 10 minutes than specified in the recipe. These are soft roast potatoes instead of a crispy roast potato that I would prefer. They do get a lot of flavor from the stock and lemon juice.

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