Patates Fournou - Griechische Ofenkartoffeln

Patates Fournou - Greek Baked Potatoes

PREPARATION

15 min

COOKING TIME

35 min

PERSONS

4 people

Ingredients

  • 1 kg of waxy potatoes
  • 60ml olive oil (Crete-Manufacture)
  • 2 tsp herbal salt (Crete-Manufacture)
  • 1 tsp Greek salad seasoning (Crete-Manufacture)
  • 4 cloves of garlic
  • 2 sprigs of rosemary
  • 1 tsp paprika powder
  • Sea salt (Crete-Manufacture)
  • Juice of half a lemon

Memories

In the mountain villages of Crete, where time seems to slow down, the scent of roasting potatoes wafted through the narrow streets. From the open windows of the stone houses came the spicy aroma of wild oregano and thyme, mingled with the golden shimmer of olive oil.
The crispy potatoes, nestled on old baking trays, were more than just a side dish – they were a symbol of the bounty of the Cretan land. The crackling in the oven, the gentle sizzle of the oil, and the enticing aroma created an atmosphere that awakened both hunger and anticipation.

Directions

Step 1:
Peel the potatoes and cut them into large wedges. Uniform size ensures even cooking.

Step 2:
Place the potatoes in a large baking dish. Add olive oil, lemon juice, garlic, and a little water—the water prevents drying out and creates a light crust as it evaporates.

Step 3:
Season with herbal salt and thyme. Mix everything well so that each wedge is coated.

Step 4:
Bake in the oven at 200 degrees Celsius for 45 to 55 minutes. Flip halfway through.

Step 5:
Increase the temperature to 220 degrees Celsius for the last 10 minutes to make the potatoes crispy on the outside.

Step 6:
Remove from the oven, sprinkle with fresh thyme, and serve warm.

Variations:
Feta Potatoes: Sprinkle 150g feta over them 5 minutes before the end.
Spicy: Season with chili flakes.
Perfect with: Grilled meat, tzatziki, Greek salad.

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