Patates riganata (Casseroled potatoes with origanum)

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 1
    new or large potatoes
  • 150
    pure virgin olive oil
  • 2
    large onions, peeled and sliced
  • 30
    lemon juice
  • 10
    grated lemon rind
  • 125
    vegetable stock
  • coarse sea salt and ground black pepper
  • 15
    dried origanum or chopped fresh origanum


1. Lightly peel the potatoes and cut in half (when using new potatoes, simply wash and halve). Rinse and pat dry. Pierce them with a fork and boil in salted water until the edges begin to turn white. Drain in a colander and place on kitchen towel to dry. 2. Heat the olive oil in a deep frying pan and add the onions - fry until they become soft and transparent. Add the potatoes and continue cooking on a medium heat, until the onions and potatoes turn a light golden brown. 3. Add the lemon juice, seasoning, rind, stock and origanum. Cover and cook slowly, stirring occasionally. After 30 minutes the water should have evaporated, and the potatoes will be surrounded by tangy oil. Serve the potatoes with this oil drizzled over, which can be mopped up with bread.

Read more on: starch  |  shallow-fry


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