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    Greek Lemon Potatoes

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    zdkwykg85b

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    Greek Lemon Potatoes

    Uploaded by

    zdkwykg85b
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    Copyright:

    © All Rights Reserved
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    0 views2 pages

    Greek Lemon Potatoes

    Uploaded by

    zdkwykg85b

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Greek Lemon Potatoes

    By Ali Slagle

    YIELD 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
    ½ cup freshly squeezed chicken broth, olive oil, lemon juice and kosher salt. Toss the
    lemon juice (from 3 to 4 large potatoes in the liquid to coat, then arrange the potatoes in an even
    lemons) layer, cut-sides down. Sprinkle the oregano over the potatoes, if
    1 tablespoon kosher salt using.

    3 pounds large Yukon Gold


    Step 2
    potatoes (about 6), peeled
    then halved lengthwise and Roast the potatoes, flipping halfway through, until fork-tender, dark
    crosswise 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
    1 tablespoon dried oregano
    broiler for a few minutes.) Sprinkle with flaky salt and black pepper
    (optional)
    as desired.
    Flaky salt and black pepper,
    for serving

    PRIVATE NOTES

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

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