Greek Lemon Potatoes
Adapted from NYT Cooking (Ali Slagle)
Ingredients
- 1/2 cup 120 ml chicken broth or water
- 1/2 cup 120 ml olive oil
- 1/2 cup 120 ml freshly squeezed lemon juice (from 3–4 large lemons)
- 1 tbsp 15 ml kosher salt
- 3 lb 1.4 kg large Yukon Gold potatoes, peeled and halved lengthwise and crosswise
- 1 tbsp 15 ml dried oregano (optional)
- to taste flaky salt and black pepper, for serving
Method
- Heat the oven to 230°C (450°F). Combine the broth, oil, lemon juice, and salt on a rimmed sheet pan. Toss the potatoes in the liquid to coat, then arrange cut-sides down in an even layer. Sprinkle with oregano if using.
- Roast, flipping halfway through, until fork-tender, dark brown, and crispy on top, 55–60 minutes. If not as crispy as you'd like once cooked through, run under the broiler for a few minutes.
- Sprinkle with flaky salt and black pepper as desired.
Notes
- Roasting peeled potatoes in equal parts olive oil, lemon juice, and stock keeps the insides tender while the outsides crisp up.
- Works with russet potatoes too, though the result will be a bit less moist.