Greek Lemon Potatoes

Greek Lemon Potatoes

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

  • chicken broth or water
    ½ c
  • olive oil
    ½ c
  • freshly squeezed lemon juice

    from 3 to 4 large lemons

    ½ c
  • kosher salt
    1 tbsp
  • large yukon gold potatoes

    peeled then halved lengthwise and crosswise, about 6

    3 lb
  • dried oregano

    optional

    1 tbsp
  • flaky salt and black pepper

    for serving

Directions

  1. 1

    Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.

  2. 2

    Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are 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 as desired.

Greek Lemon Potatoes

Greek Lemon Potatoes

5.0(7.9k)349 cal

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About this Recipe

Craving those perfectly roasted potatoes with insides so creamy they melt in your mouth and outsides incredibly crispy? This classic Greek Lemon Potatoes recipe promises exactly that, bringing authentic flavors and textures right to your dinner table.

The secret lies in a time-honored Greek method: roasting peeled potatoes in a generous bath of equal parts olive oil, fresh lemon juice, and chicken stock. As the potatoes roast, they diligently absorb this flavorful liquid, ensuring their cores remain wonderfully tender while the high heat transforms their exteriors into an irresistible golden crisp.

You're in for a truly dreamy potato experience. Each bite delivers a burst of bright, tangy lemon intertwined with the rich savory notes from the chicken stock and olive oil. The texture is a delightful contrast—wonderfully soft and moist on the inside, encased in a shatteringly crisp skin. This side dish isn't just a plate filler; it's a flavorful, comforting addition that elevates any meal, providing a balanced richness and tang.

Customization & Variations

While Yukon Gold potatoes are recommended for their ideal texture, you can certainly use russet potatoes following this same method, though they may result in a slightly less moist interior. For a vegetarian option, simply swap the chicken broth for water. And if you're not a fan of dried oregano or don't have it on hand, feel free to omit it; the potatoes will still be incredibly flavorful with their lemon-infused base.

These Greek Lemon Potatoes are a versatile side dish, perfect for everything from a simple weeknight dinner to a festive holiday spread like Thanksgiving. Serve them hot, garnished with a sprinkle of flaky salt and freshly ground black pepper, alongside roasted meats or fish.

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