Best Patates Fourno Riganates Baked Potatoes With Oregano Recipes

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PATATES FOURNO RIGANATES (BAKED POTATOES WITH OREGANO)



Patates Fourno Riganates (Baked Potatoes With Oregano) image

Make and share this Patates Fourno Riganates (Baked Potatoes With Oregano) recipe from Food.com.

Provided by CJAY8248

Categories     Potato

Time 45m

Yield 4 potatoes, 4-6 serving(s)

Number Of Ingredients 5

4 large potatoes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon salt

Steps:

  • Scrub potatoes under cool running water.
  • Place in a large, heavy saucepan with enough water to cover potatoes completely.
  • Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
  • Drain in strainer, cool to room temperature, then peel.
  • Preheat oven to 350*.
  • Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
  • Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
  • Stir very gently to keep potato slices from breaking.
  • Bake uncovered for 20 minutes.

Nutrition Facts : Calories 375.2, Fat 10.5, SaturatedFat 1.5, Sodium 313.1, Carbohydrate 65, Fiber 8.2, Sugar 3, Protein 7.5

PAROS ISLAND PATATES RIGANATES (POTATOES W/ FRESH OREGANO)



Paros Island Patates Riganates (Potatoes W/ Fresh Oregano) image

These fresh oregano roasted potatoes are irresistible so make sure you have plenty for seconds! This dish is phenomenal on Paros, a Greek Island, where the local potatoes have an exceptional taste. If using small potatoes, there is no need to peel them, but be sure to halve them, so they can absorb more sauce. Adapted from The Foods of the Greek Islands by Aglaia Kremezi.

Provided by NcMysteryShopper

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs baking potatoes, peeled, cut into 1-1/2-inch cubes
1/2 cup olive oil
5 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
fresh ground black pepper
1/2 cup chicken stock or 1/2 cup vegetable stock
1/3 cup fresh lemon juice
2 -3 tablespoons chopped fresh oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes in a single layer in a 13X9 dish and pour the oil over them. Add garlic, dried oregano, salt & pepper to taste. Toss to coat with oil.
  • Bake potatoes for 15 minutes.
  • Add stock, toss and bake for 10 minutes more.
  • Add lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
  • Preheat broiler and broil potatoes for a couple minutes, until golden.
  • Sprinkle with fresh oregano. Serve immediately.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO



Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories     Garlic     Potato     Side     Roast     Easter     Lemon     Spring     Oregano     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.
  • Variation:
  • Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

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