Deliciously crispy on the outside and wonderfully creamy on the inside, these roasted potatoes, known as “Ellinikos lemoni patatas” in Greek cuisine, are destined to become a beloved dish in your household. Crafting these delectable roasted potatoes is a simple process that involves slicing, drizzling, and seasoning before allowing the oven to work its magic!
Tips for Achieving Perfectly Roasted Potatoes
When it comes to creating roasted potatoes that consistently impress, keep these four essential tips in mind:
- Opt for baby gold potatoes for this recipe as they boast a natural buttery taste (sans any actual butter) and are the ideal size for this dish. Ensuring uniformity in potato size is crucial. Smaller pieces will cook faster than larger ones, resulting in an unevenly cooked batch. To avoid this, cut all potatoes to the same size.
- Arrange the potatoes in a single layer on your baking sheet. Avoid stacking potatoes on top of each other, as this can lead to uneven cooking. Ensure that your sheet pan is spacious enough to accommodate all the potatoes without overcrowding.
- Be generous with the oil. Whether you opt for olive or avocado oil, a sufficient amount is essential for achieving that desired golden browning on the potatoes.
- Roast the potatoes at a high temperature. For that perfect balance of a crispy exterior and a creamy interior, set your oven to 450°F.
Recipe for Roasted Lemon Potatoes
Ingredients
- 1/3 cup olive or avocado oil, plus extra for greasing the baking sheet
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 3 cloves of garlic, chopped
- 2 teaspoons of freshly chopped oregano, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat your oven to 450°F. Lightly grease a rimmed baking sheet. Place the potatoes, garlic, and oregano on the prepared baking sheet. Season with salt and pepper. Arrange the potatoes in a single layer. Drizzle chicken stock and lemon juice over the potatoes.
- Bake for 25 minutes. Remove from the oven, flip the potatoes, and increase the temperature to 475°F. Continue baking, occasionally basting the potatoes with the pan drippings, until they are golden brown and crispy, which should take around 15 to 20 minutes. Serve garnished with fresh oregano and lemon wedges.
Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
The article “Roasted Lemon Potatoes” was originally published on Alternative Medicine Magazine.