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'd read several comments about sheet pan disasters so decided to use a roasting pan instead. WOW!! These are my new favorite potatoes to make!! I love crunchy, crispy roasted potatoes and these fit the bill! I did boil the potatoes first for 4-5 minutes,( the Irish way as I've been taught), drained,dried in the pan and roughed them up a little by shaking the pan vigorously, and then went ahead with the recipe." What a winner!!
Your recipe instructions aren't very clear. You put the broth, olive oil and lemon juice right ON the roasting pan and mix the potatoes around to coat them and then leave that broth in the pan and cook? Not clear.
Delicious! A bit messy as mentioned by other reviewers but worth the effort. 450 was a bit hot for my oven so watch carefully to avoid burning.