Greek Lemon Potatoes Recipe

Ah, the earthy, savory aroma of potatoes roasting in olive oil and herbs. Does it get any more comforting than that? Why in fact, it does — and that's when it's time to dig in and enjoy the flavor and texture of potatoes that have been roasted with olive oil and herbs at the perfect temperature for just the right length of time. "Roasted potatoes are a weekly staple at my house," says recipe developer Kate Shungu. That said, "I'm always looking for ways to change them up," she tells Tasting Table. 

And that is precisely what she has done with this recipe by including a small amount of chicken broth to create a braise that cooks the potatoes evenly before they start crisping up. The result you'll get for your efforts? "Juicy, flavorful, and seriously crispy potatoes," Shungu describes. We suspect you won't need much inspiration when it comes to serving suggestions for these crispy umami bombs, but in case you're stuck, Shungu mentions that these are great with roast chicken and grilled pork chops.

Shungu's recipe for Greek lemon potatoes starts with 1 ½ pounds of red-skinned potatoes. The Greek lemon flavor comes from ⅓ cup of olive oil, ⅓ cup of freshly squeezed lemon juice (about three lemons worth), 1 teaspoon of dried oregano, and 1 ¼ teaspoons of salt. You'll also need ⅓ cup of chicken broth to keep the potatoes from drying out as they roast. Finally, you'll want to reserve some fresh lemon slices for garnish. As well, a sprig of fresh oregano is optional but it makes a great garnish that adds a layer of bright flavor. 

Apart from preheating your oven to 400 F, the first thing to do is to take the lemons out of the fridge to warm up at room temperature while you prep your potatoes. Wash and pat your potatoes dry, and use a paring knife to remove any shoots (aka the eyes). Then, cut each individual potato in half and then in half again, repeating until you're left with wedges of approximately one inch in thickness. Spread the potatoes evenly in a 13x9-inch pan.

This next step is mainly about juicing the lemons, so grab a large bowl to cut down on the mess. Rinse off your lemons and pat them dry, then roll each one firmly on your counter, which helps release the juice. Shungu likes to use a lemon squeezer but lets us in on the secret that you can easily juice your lemons without special tools. Simply slice them in half and twist a fork into the flesh to squeeze the juice into your bowl. Whisk the lemon juice together with the olive oil, chicken broth, salt, and dried oregano and pour the mixture over the potatoes.

Cover the baking dish with foil and bake the potatoes for 50 minutes — setting a timer is the best way to avoid forgetting! After 50 minutes, remove the foil and continue baking for 25 minutes. Once the liquid has evaporated and the potatoes have formed a crispy crust on the bottom, then you're ready to serve these babies. You might need to pop them back into the oven for up to an extra 10 minutes. Use a metal spatula to release the potatoes from the pan, and garnish with optional lemon slices and fresh oregano sprigs.