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Corfiot-style potatoes roasted in olive oil, garlic, and herbs. The kind of side dish that becomes the meal.
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ingredients
🥔 PRODUCE
•
2 lbs Yukon Gold potatoes, cut into wedges
•
6 garlic cloves, smashed
•
Fresh rosemary sprigs
•
Fresh thyme
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
Juice of 1 lemon
•
½ cup dry white wine
•
🌿 SEASONING
•
1 tsp dried oregano
•
Salt
•
Black pepper
Corfu
Roasted Garlic Potatoes
Golden potatoes roasted with garlic and island herbs.
Corfiot-style potatoes roasted in olive oil, garlic, and herbs. The kind of side dish that becomes the meal.
Ingredients
🥔 PRODUCE
— 2 lbs Yukon Gold potatoes, cut into wedges
— 6 garlic cloves, smashed
— Fresh rosemary sprigs
— Fresh thyme
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— Juice of 1 lemon
— ½ cup dry white wine
🌿 SEASONING
— 1 tsp dried oregano
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large roasting pan or baking sheet — potatoes need room to crisp.
🔪 PREP FIRST
— Cut potatoes into wedges — large enough that they don't dry out.
— Smash garlic cloves — leave skins on.
🔥 OVEN
— Preheat oven to 400°F.
Method
STEP 1 — SEASON & ARRANGE
— In the roasting pan toss potatoes with:
— Olive oil
— Lemon juice
— White wine
— Smashed garlic
— Oregano
— Salt and pepper
— Tuck rosemary and thyme sprigs throughout.
STEP 2 — ROAST
— Roast at 400°F for 35 minutes.
— Toss once halfway through.
STEP 3 — CRISP
— Increase heat to 425°F.
— Roast another 15–20 minutes.
— You're looking for:
— Deep golden edges
— Crispy exterior
— Tender inside
— Garlic caramelized and sweet
STEP 4 — SERVE
— Squeeze extra lemon over the hot potatoes.
— Drizzle with raw olive oil.
— Scatter fresh herbs.
Chef's Note: The wine and lemon create steam early on that cooks the inside. The high-heat finish creates the crust. Don't skip the temperature increase.