Patates Lemoniates: Greek Lemon Potatoes
These potatoes should be tender enough to yield to a fork with zero resistance, yet carry a sharp, acidic edge from the lemon. They are the backbone of a traditional Sunday roast, soaking up the juices of whatever meat they sit beside.
Don't skimp on the oil or the lemon.
The potatoes need to braise in the liquid to soften before they can crisp in the oven. Use a baking dish that fits the wedges snugly so they are partially submerged.
- large mixing bowl
- shallow roasting pan or large ceramic baking dish
- vegetable peeler
- chef's knife
What goes in.
- 3 lbYukon Gold potatoes, peeled and cut into thick wedges
- 1/2 cupextra virgin olive oil
- 1/2 cupfresh lemon juice
- 1 cupchicken or vegetable stock
- 3 clovesgarlic, minced
- 1 tbspdried oregano
- 1 tspsea salt
The liquid ratio
The potatoes must sit in enough liquid to reach halfway up their sides. If you don't use enough stock or oil, they will dry out before they soften.
The method.
Preheat your oven
Set the oven to 400°F (200°C) and ensure the rack is in the center.
Prepare the emulsion
In a small jar, shake together the olive oil, lemon juice, stock, garlic, oregano, and salt until it turns into a cloudy, pale mixture.
Arrange the wedges
Place the potato wedges in the roasting pan. Pack them closely together so they aren't swimming too freely, which helps them hold their shape.
Pour and bake
Pour the liquid over the potatoes. Bake uncovered for 45 minutes. Turn the wedges carefully once, halfway through, to ensure even color.
The final crisp
Continue baking for another 15 to 20 minutes. The pan should be mostly dry, with only the golden oil remaining, and the potatoes should have dark, caramelized edges.
Other turns to take.
With Mustard
Whisk a tablespoon of Dijon mustard into the lemon-oil mixture for a sharper, deeper profile.
Fresh Herb Finish
Toss in chopped fresh parsley or dill immediately after taking the pan out of the oven to brighten the intensity.
When it doesn't go to plan.
Cut the potatoes into large, uniform wedges so they don't disintegrate into mash during the long bake.
If the liquid evaporates too quickly, add a splash of hot water, but resist the urge to do this in the final ten minutes.
Let the potatoes rest in the pan for five minutes before serving; they will absorb the last of the flavorful oil.
The ones that keep coming up.
Can I use russet potatoes?
You can, but Yukon Golds hold their shape better and have a creamier interior that contrasts better with the crisp skin.
Why did my potatoes turn out mushy?
You likely used a baking dish that was too large, causing the liquid to evaporate too fast, or you cut the wedges too thin.
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