Greek Lemon Potatoes

By Ali Slagle

Greek Lemon Potatoes
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Total Time
About 1 hour
Rating
5(8,459)
Comments
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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.

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Ingredients

Yield:6 servings
  • ½cup chicken broth or water
  • ½cup olive oil
  • ½cup freshly squeezed lemon juice (from 3 to 4 large lemons)
  • 1tablespoon kosher salt
  • 3pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
  • 1tablespoon dried oregano (optional)
  • Flaky salt and black pepper, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

349 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 666 milligrams sodium

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

  1. 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.

  2. 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.

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Ratings

5 out of 5
8,459 user ratings
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Comments

Swiss Meringue

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.

Ann

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.

Jeff

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.

Gail

Totally disappointed in this recipe. Zero lemon flavor and a devil of a cleanup. We liked the crispy texture but really wanted the lemon.

Pat B

Made this with a whole passel of small potatoes that were just cut in half and placed cut side down in the pan. Absolutely the crunchiest outside and the creamiest inside. New dish into the rotation.

danielle

Delicious. Made these in a stainless steel deep roasting pan so all the juices would have room, and clean up was easy.

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