Ingredients
1/3 c. chicken broth
1/3 c. extra-virgin olive oil
1/4 c. freshly squeezed lemon juice
1 tbsp. kosher salt
2 lb. Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1" wedges
2 cloves garlic, grated or minced
2 tsp. dried oregano
Preparation
Step 1Preheat oven to 450°. In a large bowl, whisk together broth, oil, lemon juice, and salt. Add potatoes and toss to coat.Step 2Spread potatoes on a rimmed baking sheet and pour any remaining liquid over them. Roast for 25 to 28 minutes, flipping once halfway through, until the potatoes are just tender and the liquid is mostly gone.Step 3Remove from oven, sprinkle potatoes with garlic and oregano, and toss on baking sheet to evenly distribute. Return to oven and roast for 5 to 10 minutes more, until potatoes are golden-brown and edges are crisp.
It comes as no surprise that this ancient culture has perfected the art of the roasted potato. A combination of steaming and roasting leads to a creamy, tender interior and a crispy exterior. The chicken broth and lemon juice turn to fragrant steam in the oven, infusing each bite with rich flavor. Once the liquid has mostly evaporated, the olive oil can do its work to turn each wedge into a crispy delight. A non-starchy potato like Yukon golds are best for Greek Lemon Potatoes since they’ll achieve the desired creamy interior. If you can’t find them, choose a similarly-textured waxy potato like new potatoes or fingerlings. (No need to peel). Of course, if you can only find Russets, those will work too. For a vegetarian rendition of Greek Lemon Potatoes, swap in vegetable broth for the chicken broth. Got leftovers? Reheat the potatoes in the oven until they crisp up again.
