Greek Roasted Lemon Potatoes
These potatoes rely on the contrast between the sharp tang of lemon and the depth of chicken stock. They do not merely roast; they simmer and fry simultaneously, turning the bottom of the pan into a concentrated concentrate of flavor.
Size your wedges consistently
Uniformly cut potatoes ensure everything hits the right texture at the same time. If the pieces are too small, they will turn to mush before the edges brown.
- large mixing bowl
- heavy-duty roasting pan or rimmed baking sheet
- sharp chef's knife
What goes in.
- 3 lbYukon Gold potatoes, scrubbed
- 1/2 cupextra virgin olive oil
- 2/3 cupfresh lemon juice
- 1 cupchicken or vegetable stock
- 4 clovesgarlic, minced
- 1 tbspdried oregano
- 1 tspsea salt
- 1/2 tspcracked black pepper
The pan-soak
Do not skip the stock and lemon juice mixture; the starch from the potatoes interacts with the liquid to create a thick, flavorful coating that glazes each wedge.
The method.
Preheat and prep
Heat your oven to 400°F. Cut the potatoes into thick wedges—aim for about 8 wedges per potato.
Combine the aromatics
In a large bowl, whisk the olive oil, lemon juice, stock, minced garlic, oregano, salt, and pepper until emulsified.
Coat the potatoes
Add the wedges to the bowl and toss thoroughly so every surface is glistening with the oil and herb mixture.
Arrange and roast
Transfer to the roasting pan in a single layer. Pour any remaining liquid from the bowl over the top.
The roast
Bake for 45 to 60 minutes. Every 20 minutes, flip the potatoes to ensure even browning. You are finished when the liquid has mostly evaporated, leaving the potatoes with a deep amber, crispy exterior.
Other turns to take.
Fresh Herb Finish
Toss with a handful of fresh chopped parsley or dill immediately after pulling them from the oven.
Feta Crust
Crumble a generous amount of feta over the potatoes during the final 5 minutes of roasting.
When it doesn't go to plan.
Use a metal pan if you want a crustier, more defined edge on the potatoes.
If the potatoes are browning too fast but are still raw in the middle, cover the pan with foil for 15 minutes, then remove it to finish the crisping.
Choose a waxy potato like Yukon Gold; they hold their shape better during the long braise than starchy baking potatoes.
The ones that keep coming up.
Can I use dried herbs other than oregano?
Thyme or rosemary work well, but keep the portions smaller as their flavors are more pungent than dried oregano.
The liquid hasn't evaporated yet, but the potatoes are cooked?
Remove the potatoes and place the pan on the stove over medium-high heat to reduce the liquid quickly into a glaze, then pour it back over the potatoes.
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