Lemon Roasted Potatoes

What Makes These Potatoes Different?

Unlike most roasted potato recipes, Greek-style potatoes are first cooked in a broth and lemon juice mixture. Once that absorbs or evaporates, the potatoes fry and develop golden brown crispy edges in the remaining oil. It’s important to turn the potatoes and keep an eye on them once they get to this point so they don’t burn. 

Key Ingredients in This Recipe

• Potatoes – Yukon gold potatoes are typically used to make these Greek potatoes. They are versatile, in between a starchy russet potato and waxy ones like red potatoes. Look for potatoes on the larger side for even wedges. I peel the potatoes first though the skin can be left on based on preference. 
• Lemon juice – To get the most fresh lemon juice out of your citrus, I recommend pressing down on the lemon with your palm and rolling it on the counter or microwaving it for 15 seconds. 
• Olive oil – Greece is one of the top exporters of olive oil so it’s only natural it’s used in much of the cooking. The smoke point of olive oil can differ based on quality but it is great for roasting and imparts a rich flavor onto these potatoes. I opt for an affordable extra-virgin olive oil for this recipe because much of the nuances of the flavor of the oil are lost as the potatoes cook. 
• Chicken stock – Chicken stock helps to flavor the potatoes as well as keep them tender as they roast. I use a low-sodium chicken stock for this recipe to have better control over the salt in the dish. 
• Oregano – Oregano is commonly used to flavor Greek dishes like meats, salads or vegetables. I prefer to use fresh oregano in addition to kosher salt, ground black pepper and garlic powder. In a pinch, one teaspoon of dried oregano can be used in place of the fresh oregano.