Greek Potatoes With Lemon and Garlic (Patates Riganates)

• doses: 4 servings
• tempo total: 50 minutes

Ingredientes

3 lb. baking potatoes, peeled, cut into 1½" cubes

½ cup extra-virgin olive oil

4 garlic cloves, finely chopped

1½ tsp. dried oregano, crumbled

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Freshly ground black pepper

½ cup chicken stock

⅓ cup fresh lemon juice

2–3 Tbsp. chopped fresh oregano

Instruções

Place rack in center of oven, preheat oven to 400°F.

Place 3 lb. baking potatoes, peeled, cut into 1½" cubes, in a single layer in a 13x9" metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.

Roast potatoes for 15 minutes. Add ½ cup chicken stock and toss to combine; bake 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–15 minutes more.

Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.

Sprinkle with 2–3 Tbsp. chopped fresh oregano. VARIATION: Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper. Editor’s note: This recipe for Greek roasted potatoes first appeared on Epicurious in May 2006. Head this way for more of our best potato recipes →