Lemon Roasted Potatoes
This preparation relies on a high-heat sear to pull moisture out of the potato, allowing the acidity of the lemon to penetrate the starch. The key is to avoid overcrowding the pan so each wedge can actually brown rather than steam in its own juices.
Don't skimp on the liquid volume.
The potatoes will absorb a significant amount of the lemon and oil mixture while they roast. Ensure the wedges are coated thoroughly before they hit the oven.
- Large rimmed baking sheet
- Sharp chef's knife
- Large mixing bowl
What goes in.
- 2 lbYukon Gold potatoes, scrubbed and cut into 1-inch wedges
- 1/2 cupextra virgin olive oil
- 1/3 cupfreshly squeezed lemon juice
- 4 clovesgarlic, minced
- 1 tbspdried oregano
- 1.5 tspkosher salt
- 1/2 tspblack pepper
Deglazing the baking sheet
Halfway through roasting, use a metal spatula to scrape the caramelized bits off the pan and turn the potatoes. This coats them in the reduced lemon oil, creating a concentrated punch of flavor.
The method.
Preheat your oven
Set your oven to 425°F and place a rack in the center position. Let it heat fully before adding the pan.
Emulsify the marinade
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until it looks opaque and unified.
Coat the potatoes
Add the wedges to the bowl and toss them until every surface is slick with the mixture. Ensure the garlic is evenly distributed.
Arrange and roast
Spread the potatoes on the baking sheet in a single layer. Roast for 25 minutes until the bottom sides are bronzed.
Flip and finish
Turn the wedges over. Roast for another 15 to 20 minutes until the edges are deep brown and the centers yield easily to a knife.
Other turns to take.
Herbed Finish
Toss with a handful of fresh chopped parsley or dill immediately after taking them out of the oven.
Piquant Kick
Add a half-teaspoon of crushed red pepper flakes to the marinade for a subtle heat.
When it doesn't go to plan.
Do not peel the Yukon Golds; the skins provide necessary structural integrity and texture.
If the lemon juice starts to smell like it is burning, pull the pan and give the potatoes a quick toss to redistribute the oil.
Use a metal baking sheet; glass or ceramic will trap moisture and prevent the potatoes from getting a proper crust.
The ones that keep coming up.
Can I use other types of potatoes?
Red potatoes work well as they hold their shape, but avoid starchy baking potatoes like Russets, as they tend to fall apart during the long roast.
Why are my potatoes soggy?
The pan was likely too crowded or the oven temperature dropped too much when you loaded the tray. Ensure the potatoes have space to breathe on the sheet.
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