Imported from the web

Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 cup chicken stock; 0.5 cup extra virgin olive oil; 0.25 cup lemon juice; 4 cloves garlic (Minced.); 2 tsp dried oregano; 2 tsp fine sea salt; 2 tbsp unsalted butter (Dot over the potatoes before baking.); 3 lb Yukon Gold potatoes (Cut into quarters or 1-inch-thick wedges; use unpeeled or peeled. Other high-starch yellow potatoes may be substituted.); 1 tbsp fresh parsley (Finely chopped, for garnish.)

Imported by Johan Pordon on SeeMeCook

Crispy, golden potatoes roasted in a tangy sauce of lemon juice, olive oil, chicken stock, garlic, and oregano. The potatoes become fork-tender while absorbing most of the flavorful pan juices, with optional broiling for extra-crisp edges.

6 servings90 minGreek

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Ingredients

1 cup chicken stock
0.5 cup extra virgin olive oil
0.25 cup lemon juice
4 cloves garlic (Minced.)
2 tsp dried oregano
2 tsp fine sea salt
2 tbsp unsalted butter (Dot over the potatoes before baking.)
3 lb Yukon Gold potatoes (Cut into quarters or 1-inch-thick wedges; use unpeeled or peeled. Other high-starch yellow potatoes may be substituted.)
1 tbsp fresh parsley (Finely chopped, for garnish.)

Steps

1
Preheat the oven to 400°F (approximately 200°C). Use a 9-by-13-inch casserole dish.
2
Add the olive oil, lemon juice, chicken stock, minced garlic, dried oregano, and fine sea salt to the casserole dish. Stir to combine into the pan sauce.
3
Add the cut potatoes and toss them in the pan sauce until coated. Spread the potatoes evenly in the dish; they will not be fully submerged. Dot the tops with the butter.
4
Bake at 400°F for 70–80 minutes, or until the potatoes are fork-tender. Stir the potatoes a couple of times during baking so they remain coated in the pan juices. By the end, most of the liquid should be absorbed, leaving primarily the oil.
5
For especially crisp, browned edges, broil the potatoes for 3–4 minutes after baking.
6
Remove the potatoes from the oven and toss them in the remaining pan sauce. Serve directly from the casserole dish or transfer to a platter and drizzle some of the pan sauce over the top.
7
Garnish with the finely chopped parsley and serve.

Notes

The recipe is best served immediately. To prepare ahead, cut the potatoes and store them in a bowl of water in the refrigerator to prevent browning; drain and thoroughly pat dry before cooking. Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven for about 10 minutes or in an air fryer for 7–10 minutes; microwaving is possible but will not preserve crispness. Freezing is not recommended because the potatoes may become mealy. Feta may be sprinkled on top before serving as an optional variation.