If I’m making Greek food these are def on the menu. You know those insanely yummy potatoes that are the reason you go out to a Greek restaurant? Well …..these are them. The potatoes braise in a mixture of broth, lemon juice and lots of garlic for a long long time. Thats what give them their buttery texture and intense flavour. The liquid turns into the most glorious reduction. I don’t recommend using a waxy potato here. Yukons are the best choice.
Prep time: 15 minutes
Cooking time: 1 hour 30 minutes
2.5 pounds Yukon Gold potatoes washed,peeled and halved
1/4 cup olive oil
1/2 cup lemon juice (Juice of 2 lemons)
1 1/2 cups chicken broth
3-4 cloves garlic grated
1 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon dry oregano
Fresh thyme optional
Lemon slices optional
Preheat oven to 375 degrees. Place peeled and cut potatoes in a bowl and cover with cold water. Combine oil, lemon juice, garlic, salt, pepper and oregano and whisk well. Drain potatoes and place in a 9 x 13 baking/roasting pan . Pour dressing over the potatoes. Add fresh thyme and lemon slices if desired. Cover tightly with foil and carefully place in the oven on the bottom rack. After 45 minutes give the potatoes a toss cover again and continue baking for another 30 minutes, remove foil and continue for 15 minute or until fork tender. If you want the potatoes to brown more at the end of cooking toss them in the reduced “sauce”. If it’s dry add a bit of olive oil, then place them under the broiler for a minute or 2 (only if you’re using a metal pan). If you baked them in a non metal pan transfer before broiling.