70 minutes
A delicious side dish featuring crispy Yukon Gold potatoes roasted with a flavorful lemon, olive oil, and broth mixture.
cups
cups
Lemon Juice, freshly squeezed
cups
tablespoons
Yukon Gold Potatoes, peeled then halved lengthwise and crosswise
0 lb
tablespoons
Flaky Salt
to taste
Black Pepper, freshly ground
to taste
1. Preheat the oven
Preheat your oven to 450 degrees.
2. Combine liquids and salt
Take a rimmed sheet pan and combine the chicken broth, olive oil, freshly squeezed lemon juice, and kosher salt directly on the pan.
3. Toss potatoes and arrange
Take your peeled and halved Yukon Gold potatoes and toss them in the lemony liquid until they are well coated. Arrange the potatoes in an even layer on the sheet pan, making sure the cut sides are down. If you like, sprinkle the dried oregano over the top.
4. Roast the potatoes
Roast the potatoes in the hot oven for 55 to 60 minutes, making sure to flip them halfway through the cooking time. You’ll know they are ready when they are fork-tender and boast a dark brown, crispy exterior. If you prefer them even crunchier, you can broil them for a few extra minutes.
5. Season and serve
Once the potatoes are out of the oven, sprinkle them with flaky salt and freshly ground black pepper to taste. Serve these golden, crispy Greek lemon roasted potatoes hot.
Omit lemon, use extra garlic and Parmesan, and sprinkle Italian seasoning.
Roast with olive oil and serve with a spicy tomato sauce.
Add chorizo, sausage, or chicken breast during roasting for a one-pan meal.
Use balsamic vinegar and Mediterranean herbs, adding feta at the end.
Finish with a drizzle of truffle oil for an elegant touch.
For the best results, use starchy potatoes like Russets or Yukon Golds. They have the right texture for achieving the desired crispiness on the outside while remaining soft and fluffy on the inside.
Begin by parboiling the potatoes until they are just starting to become tender. This step is crucial because it starts the cooking process and helps to create a rough surface on the potatoes which will crisp up nicely in the oven.
The lemon-herb-oil marinade is crucial. Use fresh lemon juice for brightness, a generous amount of olive oil, and classic Greek seasonings like oregano, garlic, and thyme. Let the potatoes marinate for a bit to absorb the flavors before roasting.
Roast the potatoes in a hot oven (around 425°F or 220°C). A high temperature is essential to evaporate moisture quickly, ensuring a crispy texture.
Halfway through roasting, turn the potatoes to ensure even browning on all sides. Be gentle to prevent them from breaking apart but ensure each piece gets contact with the pan.
Comments (0)