18/4/2020 Greek Lemon Potatoes Recipe - NYT Cooking

Greek Lemon Potatoes

By Ali Slagle

Y I E L D 6 servings

TIME About 1 hour

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek
method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up
the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can
follow the same method for russet potatoes, though the final result will be less moist.

INGREDIENTS PREPARATION

½ cup chicken broth or water Step 1

½ cup olive oil Heat the oven to 450 degrees. On a rimmed sheet pan, combine the
chicken broth, olive oil, lemon juice and kosher salt. Toss the
½ cup freshly squeezed lemon juice
potatoes in the liquid to coat, then arrange the potatoes in an even
(from 3 to 4 large lemons)
layer, cut-sides down. Sprinkle the oregano over the potatoes, if
1 tablespoon kosher salt using.
3 pounds large Yukon Gold
potatoes (about 6), peeled then Step 2
halved lengthwise and crosswise Roast the potatoes, flipping halfway through, until fork-tender, dark
1 tablespoon dried oregano brown and crispy on top, 55 to 60 minutes. (If the potatoes are
(optional) cooked through but not as crispy as you’d like, run them under the
broiler for a few minutes.) Sprinkle with flaky salt and black pepper
Flaky salt and black pepper, for
as desired.
serving

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.

https://cooking.nytimes.com/recipes/1020478-greek-lemon-potatoes?smid=ig-nytimes&utm_source=like2buy.curalate.com&crl8_id=983156c2-37d9-4c20-b96b… 1/1