Greek Lemon Potatoes
Jump to recipeIngredients
- 2 pounds (900 grams) waxy potatoes such as Yukon Gold
- 1/2 cup (120 milliliters) extra-virgin olive oil
- 1/2 cup (120 milliliters) fresh lemon juice, about 3 lemons
- 1/2 cup (120 milliliters) chicken or vegetable broth
- 4 cloves garlic, minced
- 2 teaspoons (10 grams) dried oregano
- 1 teaspoon (6 grams) kosher salt
- 1/2 teaspoon (2 grams) freshly ground black pepper
- 1/2 teaspoon (2 grams) red pepper flakes, optional
- 2 tablespoons (8 grams) fresh parsley, chopped
- 1 tablespoon (3 grams) fresh dill, chopped, optional
- Zest of 1 lemon, for garnish
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and position a rack in the upper third of the oven.
- 2
Wash the potatoes and cut them into chunks approximately 1 to 1.5 inches (2.5 to 4 centimeters) in size, leaving the skin on for authenticity and texture.
- 3
In a large bowl, whisk together the olive oil, lemon juice, broth, minced garlic, oregano, salt, black pepper, and red pepper flakes if using.
- 4
Add the potato chunks to the bowl and toss thoroughly until all pieces are evenly coated with the lemon-oil mixture.
- 5
Pour the potatoes and all the liquid into a large baking dish or roasting pan in a single layer, spreading them out evenly.
- 6
Roast for 40 to 50 minutes, stirring occasionally with a wooden spoon, until the potatoes are golden brown and crispy on the edges and the liquid has mostly reduced to a glaze.
- 7
Remove from the oven and taste for seasoning, adjusting salt and lemon juice if needed.
- 8
Transfer to a serving platter and garnish with fresh parsley, dill if using, and lemon zest.