Roasted Lemon Potatoes

Crispy on the outside yet creamy on the inside, these roasted potatoes, called “Ellinikos lemoni patatas” in Greek, are sure to become a family favorite. It’s so easy to whip up these incredible roasted potatoes. It just takes a little slicing, drizzling, and sprinkling. Then let the oven work its magic!

Tips for Perfectly Roasted Potatoes

There are just four important tips you need to know for roasted potatoes that wow every single time:

• Use baby gold potatoes for this recipe because they have a natural buttery flavor (without any actual butter) and are the perfect size! Cut the potatoes the same size. Smaller pieces will cook faster than larger pieces resulting in a mix of underdone and overdone potatoes. That’s no fun. If every piece is the same size they’ll cook in the same amount of time.
• Spread the potatoes in a single layer. You don’t want any potatoes piled on top of other potatoes because this means they’ll cook unevenly. Be sure to use a sheet pan large enough to accommodate all the potatoes.
• Don’t skimp on the oil. Olive or avocado oil is our friend when it comes to getting that gorgeous browning we want so desperately.
• Roast potatoes at high heat. 450º is my preferred oven temperature to create potatoes with that crispy outside and a creamy center.

How to make Roasted Lemon Potatoes

Ingredients

• 1/3 cup olive or avocado oil, plus more for baking sheet
• 3 lb. Yukon Gold potatoes, peeled and cut into wedges
• 3 cloves garlic, chopped
• 2 tsp. chopped fresh oregano, plus more for serving
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 450°F. Lightly grease a rimmed baking sheet. Place potatoes, garlic, and oregano on prepared baking sheet. Season with salt and pepper. Arrange potatoes in a single layer. Pour chicken stock and lemon juice over potatoes.
2. Bake 25 minutes. Remove from oven, and flip potatoes. Increase temperature to 475°F. Bake, basting with the pan drippings occasionally, until golden brown and crispy, 15 to 20 minutes. Serve garnished with fresh oregano and lemon wedges.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.