Greek Side Dishes
Patates Riganates Recipe (Greek Oven Roasted Potatoes with Oregano)
Πατάτες ριγανάτες pah-TAH-tes ree-gah-NAH-tes · Patates riganates
In short
Patates riganates are potato wedges tossed in olive oil, dried oregano and lemon, then roasted until crisp at the edges and tender inside. They are a simpler, drier cousin of the more famous lemon and stock roasted potatoes, closer to a straightforward oven fry than a braise.
Patates riganates sit alongside the better-known lemon and stock roasted potatoes as a simpler, drier alternative, skipping the braising liquid entirely in favour of a straightforward toss in olive oil, oregano and lemon before roasting. Where the stock-braised version turns soft and almost creamy inside with a lightly crisp top, this version aims for genuinely crisp edges throughout, closer to a good oven-roasted chip.
It is quicker and considerably less fussy, needing no basting or liquid management partway through cooking, just a properly hot oven and a good toss of seasoning before the potatoes go in.
This is the version worth reaching for on a weeknight, when the more involved braised potatoes feel like too much, but you still want something better than plain boiled or steamed.
Key preparation steps
- Cut potatoes into even wedges.
- Toss generously with olive oil, oregano and lemon.
- Roast hot, turning once, until crisp at the edges.
- Finish with a little extra lemon and oregano.
Cutting for even roasting
Cut the potatoes into fairly thick, even wedges, since uneven pieces cook at different rates, leaving some done and others still firm by the time you pull the tray. A good starchy or all-purpose potato, rather than a waxy variety, roasts to a better texture here.
The seasoning
Toss the wedges generously with olive oil, dried oregano, a little lemon juice and salt, making sure every piece is properly coated rather than pooling at the bottom of the bowl. This is a genuinely simple seasoning and it needs to be generous, since there is no braising liquid here to carry flavour into the potato as it cooks.
Roasting hot
Spread the wedges in a single layer on a hot tray, not crowded, and roast at a properly high heat, turning once partway through, until deeply golden and crisp at the edges, forty to forty-five minutes total. A crowded tray steams rather than roasts the potatoes, so use two trays if needed rather than piling everything onto one.
Finish with an extra squeeze of lemon and a scatter of oregano right after they come out of the oven, which brightens the whole dish considerably more than seasoning added only before cooking.
Tips from my kitchen
Do not crowd the tray
Overcrowded potatoes steam rather than roast, giving a soft, pale result instead of crisp edges. Use two trays if needed.
Season generously
There is no braising liquid to carry flavour here, so the initial toss needs to be properly thorough.
Finish with fresh lemon and oregano after roasting
This brightens the dish far more than seasoning added only before cooking.
Patates Riganates Recipe (Greek Oven Roasted Potatoes with Oregano)
Πατάτες ριγανάτες · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 15m
- Cook
- 45m
- Total
- 1h
- Serves
- 4
Ingredients
Ingredients
Method
- Heat the oven to 220C fan 200C.
- Toss the potato wedges with the olive oil, oregano, lemon juice, salt and pepper in a large bowl, making sure every piece is well coated.
- Spread the wedges in a single layer on a large baking tray, without crowding.
- Roast for 40 to 45 minutes, turning once halfway through, until deeply golden and crisp at the edges.
- Finish with an extra squeeze of lemon and a scatter of oregano right after they come out of the oven.
- Serve hot.
Nutrition, per 1 side portion
- Calories
- 268
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 14 g
- Sat fat
- 2 g
- Fibre
- 3 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Patates riganates
What is the difference between patates riganates and the lemon potatoes cooked with stock?
The stock-braised version cooks the potatoes partly submerged in liquid, giving a soft, almost creamy interior. Patates riganates skips the liquid entirely, roasting the potatoes dry for a crisper, drier result closer to a good oven chip.
What potato variety works best?
A good starchy or all-purpose potato roasts to a better crisp-edged, fluffy-centred texture than a waxy variety, which tends to stay firmer and less crisp.
Can you make patates riganates ahead?
They are genuinely best fresh from the oven, since the crisp edges soften as they sit. Reheating in a hot oven briefly can bring some crispness back if needed.
