THIRTY-SOMETHING YEARS into life as a vegetarian, I have consumed more potatoes than I can even imagine, and eat them several times or more a week. So how to make them different, and special? Memories of a favorite Greek restaurant I frequented decades ago sent me looking for a recipe for patates riganates, roasted potatoes with the flavors of lemon, garlic and oregano. Here’s how I make it, and some variations:
My recipe, if you could call it that, is simple. Since no two potatoes or lemons are alike, and I don’t weigh things, I eyeball it all to make sure I have enough of the marinade to go around. If I have time, I marinate the potatoes all afternoon; if not, I just combine ingredients and roast right in time for supper. But the idea goes something like this:
IngredientsAbout 5 or 6 medium potatoes, or about 3 pounds, cut up into equal-sized pieces (many people prefer Yukon Gold or another waxy, fine-textured potato; any will do) juice of 3 lemons (about ½ cup) ½ cup olive oil 3 or 4 average cloves of garlic, minced ½ cup water, plus more as needed chopped fresh oregano, a couple of tablespoons (or a teaspoon or two dried) salt and pepper to tasteSteps
Cut up the potatoes (peel if you wish; I don’t) into same-sized pieces so they cook evenly. Your call what size; cooking time will vary accordingly.
Combine all the ingredients except the potatoes to make a marinade.
Marinate the potatoes in the liquid for a half-hour or several hours (if more than briefly, place in the refrigerator and turn occasionally).
Preheat oven to 400 degrees F.
Choose a baking pan big enough for potatoes to fit in a single layer. Arrange potatoes on the pan, and pour all the juices over them.
Roast for 20 or 30 minutes. If more liquid is needed, add
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