Side Dish – Vegetarian

Crispy Olive Oil Potatoes with Lemon & Oregano

A refined take on a Greek classic with only 5 ingredients
Difficulty Level: Easy

Ingredients (Serves 3-4):

  • 800g potatoes (waxy or all-purpose, such as Yukon Gold or Greek “Naxos”)
  • 80 ml extra virgin olive oil (preferably early harvest, e.g. Eliada Elixir)
  • Juice of 1 lemon
  • 1 tbsp dried Greek oregano
  • Sea salt or fleur de sel

Instructions:

  1. Prep the potatoes:
    Peel the potatoes and cut them into thick wedges. Place them in a bowl of water for 10 minutes to remove excess starch, then pat them dry with a clean towel.
  2. Marinate:
    In a large baking dish, toss the potatoes with the olive oil, lemon juice, oregano, and salt. Mix well so they are fully coated.
  3. Roast:
    Preheat your oven to 200°C (390°F). Roast the potatoes for 45–55 minutes, flipping once or twice, until golden brown and crispy on the edges.
  4. Serve:
    Serve hot, with a final drizzle of raw olive oil and a sprinkle of oregano or sea salt for extra aroma.

Chef’s Tip:

Use an early-harvest olive oil like Eliada Elixir, for a punchier aroma and finish the dish with a raw drizzle just before serving — this elevates even the humblest potato to fine-dining status

NUTRITION FACTS

per 100g
Energy
150kcal
Fats
8,5g
from which
Saturated
1,1g
Mono – unsaturated
6,7g (from olive oil)
Polyunsaturated
0g
Carbohydrates
18g
from which
Sugar
0,5 g
Proteins
2g
Fiber
2g
Sodium
160 mg (with salt)
Vitamin C
10% DV
DV = Daily Value based on a 2,000-calorie diet
Values may vary slightly depending on the size of the octopus and amount of oil absorbed.