Do you remember sometimes where you had a particular dish for the first time? I remember exactly where I was when I had my first taste of Greek Lemon Potatoes. It was at the Athenian Room Restaurant in Chicago’s Lincoln Park neighborhood. One of my college roommates was working there one summer…the summer I got totally hooked on Greek cuisine.
Not knowing the exact recipe for Greek Lemon Potatoes used by the chefs at the Athenian Room I think this recipe comes pretty close…and I must say it’s a pretty easy recipe to follow too. The potatoes are cooked in a liquid (made with equal parts chicken broth, olive oil and lemon juice) and seasoned with oregano, salt and black pepper. A high temperature oven is needed to get that golden crisp on the outside and a dreamy creamy soft center on the inside.
Recipe adapted from Scrummy Lane.
Greek Lemon Potatoes
Greek Lemon Potatoes have a hint of lemon flavor and a touch of Greek authenticity from the oregano. The liquids (equal parts olive oil, lemon juice and chicken broth) are soaked into the potatoes to create a tender inside while the high roasting temperature allows the outside to crisp.
Ingredients
- 2kg potatoes, peeled and cut into wedges
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 5 cloves garlic, very finely grated (optional)
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- GARNISH:
- flaky salt
- freshly ground black pepper
- fresh parsley, finely chopped
Directions
- Step 1 Preheat oven to 205°C/400°F.
- Step 2 Peel and cut the potatoes into wedges. Add to a large rimmed oven pan. Set aside.
- Step 3 In a medium bowl add broth, olive oil, lemon juice, finely grated garlic (optional), dried oregano, salt and black pepper. Whisk vigorously until well combined. Pour mixture over the potatoes. Toss the potatoes in the liquid to coat. Arrange potatoes in an even layer.
- Step 4 Roast uncovered for 30 minutes. Flip potatoes and spoon liquid over potatoes. Roast further for another 30 minutes (or until they are fork-tender and crispy on the outside). For crispier texture keep in oven a bit longer.
- Step 5 Transfer to a serving dish and sprinkle with flaky salt, freshly ground black pepper and chopped fresh parsley (optional).