Greek Restaurant-Style Lemon Roasted Potatoes
These Greek potatoes cook slowly in a lemon-olive oil-chicken broth bath so they absorb insane flavor, then they get broiled until golden and caramelized on top. And don’t you dare throw out the liquid — that’s gold. Drizzle it over the potatoes, chicken, lamb, or even rice.
Equipment
Ingredients
- 5 pounds russet potatoes peeled and cut into wedges
- 32 ounces low-sodium chicken stock
- ½ cup good extra-virgin olive oil
- ½ cup fresh lemon juice about 3 small lemons
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon black pepper
- 7 cloves garlic smashed
Instructions
- Preheat oven to 350°F.
Prep the potatoes.
- Peel the potatoes and cut them into thick wedges. Add them to a large roasting pan or two 9×13 dishes. They should be snug but not stacked too high.
Make the lemon broth.
- In a large bowl or measuring cup, whisk together:
- chicken stock
- olive oil
- lemon juice
- Dijon mustard
- oregano
- paprika
- salt
- pepper
Pour over the potatoes.
- Pour the mixture evenly over the potatoes. They should be almost submerged — not completely covered, but sitting in plenty of liquid.
Add the garlic.
- Smash the garlic cloves and tuck them in between the potatoes so they flavor the broth as everything roasts.
Cover tightly.
- Cover the pan tightly with foil so no steam escapes.
Roast.
- Roast at 350°F for about 70-80 minutes, until the potatoes are tender and have absorbed most of the liquid.
Broil to finish.
- Remove the foil and switch the oven to broil. Broil for 5-7 minutes until the tops are golden, caramelized, and glossy. Keep an eye on them — this happens fast.
Serve.
- Spoon some of the remaining lemon-garlic broth over the potatoes before serving. That liquid is pure flavor.
Video
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