Greek Lemon Potatoes
Updated September 19, 2019
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
½ cup chicken broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving
Nutritional analysis per serving (6 servings)
43 grams carbs; 1 milligram cholesterol; 349 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 5 grams fiber; 666 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
This recipe seemed familiar to me, like I had seen it before under a different name. Then I made it and realized, it was "Satan's Recipe for Burnt Potatoes and Ruined Sheet Pans." Proceed with caution. The high oven heat and long cooking time evaporates the liquid (for what it's worth, my sheet pan had no problem containing the potatoes and liquid, so don't worry about that - you have bigger problems here) and the sugars from the lemon juice scorch and burn. Use a lower temp, and watch closely.
This is a new favorite. I make it as written. Yes the stock is essential and yes you can substitute vegetable stock and make this vegan. Everyone I serve it to asks for the recipe. I just read all the “helpful” comments and am surprised to see so much concern over the mess. It is totally worth the five minutes it takes to scrub the pan. Just let it soak first. Besides, it’s a sheet pan, not a bed sheet. It’s supposed to look like it’s been used.
Frankly, this recipe works even better to simply toss the potatoes in the lemon juice and olive oil, add the seasonings, and roast on a baking sheet. Skip the stock altogether. The stock doesn't add all that much flavor anyway.
This came out fantastic, but a couple of things to note. It didn’t all fit on one sheet pan, so I put some in a baking dish. Those did not brown as well, so I would definitely do it all in a sheet pan next time. As far as the mess, I did line the baking sheet with foil, and it was no problem to clean up. Lastly, I used Yukon potatoes that were on the small side and did not peel them, since they had thin skins. My seven dinner guests said they were delicious, and I agree!
I made a 1/2 portion. I mixed the broth, lemon juice & olive oil in a bowl, put the cut potatoes in the bowl & left them for about 20 minutes as I heated up the oven. Used a 9x11 cake pan lined with foil. Reduced the temp to 425 & cooking time to 30 minutes (I think it depends on how small you cut your potatoes) We thought the potatoes were amazing!
All my liquid absorbed and/or evaporated well before done. what was left burned. even added more broth and lemon, covered w foil. same thing. and not lemony enough. may try with cooking most of way covered in casserole, uncovering at end to brown top.