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Crispy Greek Lemon Potatoes finished recipe

Crispy Greek Lemon Potatoes

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 cups roasted potatoes servings
Ingredients Method

Ingredients
  

Ingredients
  • 3 pounds Yukon Gold potatoes (1.36 kg) — peeled or scrubbed and cut into large wedges
  • 1/3 cup extra-virgin olive oil (80 mL)
  • 1/3 cup fresh lemon juice (80 mL) — about 2 to 3 lemons
  • 1 cup low-sodium chicken broth (240 mL)
  • 4 garlic cloves (12 g) — finely minced
  • 2 teaspoons dried Greek oregano (2 g)
  • 1 teaspoon kosher salt (5 g)
  • 1/2 teaspoon black pepper (1 g)
  • 1 tablespoon chopped fresh parsley (4 g) — optional for garnish
  • 1 lemon — optional cut into wedges for serving

Method
 

Method
  1. Heat the oven: Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
  2. Prepare the potatoes: Cut the potatoes into large, evenly sized wedges. If they vary significantly in size, the smaller pieces may become overcooked before the larger ones are tender. Pat the potatoes dry if they have been rinsed.
  3. Make the lemon mixture: In a small bowl, whisk together the olive oil, lemon juice, chicken broth, minced garlic, oregano, kosher salt, and black pepper. The mixture will be loose and aromatic.
  4. Arrange the potatoes: Place the potato wedges in a large 9 x 13-inch roasting pan. Pour the lemon-broth mixture evenly over them and turn the potatoes so they are coated. Arrange them in a mostly single layer with their cut sides facing down where possible.
  5. Roast with the lemon mixture: Roast uncovered for 30 minutes. The potatoes should begin softening, and some of the liquid should remain in the bottom of the pan.
  6. Turn the potatoes: Carefully turn the wedges with a spatula or tongs. Spread them back into an even layer so the cut surfaces have good contact with the hot pan.
  7. Continue roasting: Roast for another 20 to 25 minutes, or until the potatoes are fork-tender and the edges are deeply golden. If the pan becomes completely dry before the potatoes are tender, add 2 to 3 tablespoons of water or broth.
  8. Crisp the edges: If the potatoes are tender but not browned enough, increase the oven to 450°F (230°C) and roast for an additional 5 minutes. Watch closely so the garlic does not burn.
  9. Rest and garnish: Remove the potatoes from the oven and let them rest for 5 minutes. Spoon some of the remaining lemony pan juices over the potatoes, then garnish with optional fresh parsley and serve with lemon wedges.

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