About the Recipe
With a classic Greek method of roasting, these potatoes soak up a delightful blend of olive oil, fresh lemon juice, and savory chicken stock, resulting in a mouthwatering dish that's bursting with Mediterranean goodness. Whether you're planning a family dinner or a special gathering, these potatoes are sure to steal the show. These Greek-style lemon potatoes make the perfect side dish for any occasion. Pair them with grilled meats, roasted veggies, or enjoy them on their own for a taste of the Mediterranean at home.
Ingredients
1⁄4 cup chicken broth or water
1⁄4 cup olive oil
freshly squeezed lemon juice, (from juice of small lemon)
1 teaspoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and ground black pepper, for serving
Preparation
1.Heat the oven to 450° degrees.
2. Start by squeezing the juice of one
lemon.
3. In a bowl, combine the olive oil,
chicken broth, lemon juice, kosher
salt, oregano and ground black
pepper.
4. Peel and cut your potatoes into
quarter pieces.
5. Toss the potatoes in the liquid to
coat, then arrange the potatoes with
the liquid in an even layer, cut-sides
down. Sprinkle oregano over the
potatoes, if using.
6. Roast the potatoes, until fork-tender,
dark brown and crispy on top, 30
minutes. (If the potatoes are cooked
through but not as crispy as you’d
like, run them under the broiler for a
few minutes.
7. Sprinkle them with flaky salt and
black pepper, as desired and serve
immediately.