Patates Lemonates

Recipes from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook.by Gus Constantellis. Photography by Sheneur Menaker. ©2026 by Rock Point. Excerpted with permission. All rights reserved.

Ingredients

• 8 large russet or baking potatoes (about 4 pounds, or 1.8 kg), peeled
• 1 cup (240 ml) water or chicken broth
• 1 cup (240 ml) olive oil
• Juice and zest of 2 lemons, or to taste, plus more juice for garnishing (Do not skimp on the lemon!)
• 5 cloves garlic, minced
• 2 tablespoons dried oregano, plus more for garnishing (optional)
• 1 teaspoon semolina or all-purpose flour
• Salt and ground black pepper

Directions

1. Preheat the oven to 400°F (205°C). Cut the potatoes in half crosswise, then slice each half into 8 wedges, for a total of 16 wedges per potato.
2. To a large bowl, add the water, oil, lemon juice and zest, garlic, oregano, flour, and salt and pepper to taste. Mix everything until well combined. Place the potatoes in a large roasting pan or rimmed baking sheet, then pour the lemon mixture over them and toss to coat evenly. (Alternatively, you can add the potatoes to the bowl with the lemon mixture, toss to coat evenly, and then transfer to the roasting pan.)
3. Bake for 20 minutes, then flip the potatoes over and bake for 20 to 25 minutes more, until crispy on top. (If the potatoes dry out mid‑bake, add ½ cup, or 120 ml, of water to the pan.)
4. Squeeze a little more lemon juice over the top, sprinkle with a little more dried oregano (if using), and serve.