Greek Lemon Potatoes
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.
Greek Lemon Potatoes
Ingredients
- 2.5 pounds Yukon Gold potatoes washed, peeled and halved
- ¼ Cup Olive oil
- ½ Cup Lemon juice (Juice of 2 lemons)
- 1½ Cups Chicken broth
- 3-4 Cloves Garlic grated
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1 tbsp Oregano
- Fresh thyme (optional)
- Lemon slices (optional)
Instructions
- 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
