Greek
Greek Lemon Potatoes
The goal is the Greek taverna style: large potato wedges that first braise in lemony garlic broth until creamy inside, then roast uncovered until the reduced pan juices cling and the exposed edges tur
6 servings · 15 minutes prep · 80 minutes cook
Ingredients
Potatoes
- 3 pounds (1.36 kg) russet potatoes, peeled and cut lengthwise into 6 thick wedges each
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (80 ml) fresh lemon juice
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 5 garlic cloves, finely grated
- 2 teaspoons dried Greek oregano, divided
- 2 teaspoons Diamond Crystal kosher salt (6 g)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon finely grated lemon zest
Directions
Braise and roast
- Heat the oven to 425°F (220°C). Arrange the potato wedges in a single layer in a 9-by-13-inch (23-by-33-cm) metal roasting pan.
- Whisk the olive oil, lemon juice, broth, garlic, 1 1/2 teaspoons oregano, salt, and pepper. Pour over the potatoes and turn each wedge to coat. Cover tightly with foil and roast for 30 minutes.
- Remove the foil, turn the wedges, and roast uncovered for 25 minutes. If the pan is dry before the potatoes are tender, add 1/4 cup (60 ml) hot water around—not over—the potatoes.
- Turn once more and roast 15 to 25 minutes, until a knife slides through the centers and the edges are deeply browned while the liquid has reduced to a glossy coating. Sprinkle with lemon zest and the remaining oregano; rest 5 minutes before serving.
