Lemon potatoes from Patmos

Lemon potatoes from Patmos

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Simple and delicious potato wedges with lemon and oregano, flat-leaf parsley and garlic. Lovely with fish or meat, or with feta cheese, sun-ripened tomatoes, tzatziki and crusty bread.

Ingredients

Method

  1. Preheat the oven to 200°C. Peel 8-9 large waxy potatoes. Cut them in half lengthwise, then cut each half into three long wedges. Arrange them in a single layer in a roasting tin or other ovenproof dish. Season with sea salt flakes and freshly ground black pepper, and sprinkle with a good pinch of dried oregano. Add 2-3 sliced garlic cloves.
  2. Combine 3 tablespoons lemon juice with 3 tablespoons olive oil, and pour half of the liquid over the potato wedges, saving the rest.
  3. Bake the potato wedges for about 30 minutes, or until golden (increase the heat a bit towards the end if the potatoes are too pale). Drizzle with the reserved lemon oil and scatter with chopped fresh flat-leaf parsley. Serve while hot.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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