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 prepare these incredible roasted potatoes. It just takes a little cutting, drizzling and sprinkling. Then let the oven do its work!
Tips for perfectly roasted potatoes
There are just four key tips you need to know for roasted potatoes that impress every time:
- Use baby gold potatoes for this recipe because they have a natural buttery flavor (without real 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 undercooked and overcooked potatoes. That’s no fun. If each piece is the same size, they will cook in the same time.
- Spread the potatoes in a single layer. You don’t want potatoes stacked on top of other potatoes because they will cook unevenly. Make sure you use a baking pan large enough to fit all the potatoes.
- Don’t skimp on the oil. Olive or avocado oil is our friend when it comes to getting that beautiful tan we crave.
- Roast potatoes over high heat. 450ºF is my favorite oven temperature for making potatoes with a crispy outside and a creamy inside.
This is how you make roasted lemon potatoes
Ingredients
- 1/3 cup olive oil or avocado oil, plus more for griddle
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 3 cloves garlic, minced
- 2 tsp. chopped fresh oregano, plus more for serving
- Kosher salt and freshly ground black pepper
Directions
- Preheat 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. Pour chicken stock and lemon juice over the potatoes.
- Bake for 25 minutes. Remove from the oven and turn the potatoes over. Increase the temperature to 475°F. Bake, basting the pan 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.
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