Greek Lemon Potatoes
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
I’ve come to tell you all that I kinda knew this recipe was going to require trial and error before it turned into a standby recipe: sheet size, oven temp, potato piece cuts, etc. And here we are, 30 minutes in, and black char ensuring that my children will not eat these potatoes. Don’t worry, I have back up potatoes for them. But I will persevere, make personal notes, and try again, because I know this whole steam and oil roast one step method can work, it’s just a matter of getting the amount of liquid to size of pan to oven temp right. And I love Greek-style, lemon potato flavors. Ps (thyme > oregano)
Potatoes were ok but I won’t make them again. My regular roast potatoes are just as good and don’t mess up your pan. 55 min at such a high temp is TOO MUCH. Burnt potatoes and burned lemon juice in a thick and hard to clean layer in my pan. Overhyped and definitely will not make again per the instructions.
I am going to make these tomorrow, and am wondering why there is no mention of using a silicone pan liner rather than parchment paper or foil for the sheet pan. I always line my sheet pans with silicone rather than foil, and the food turns out great without bits of shredded foil sticking to it.