Patates Lemonates (Greek Lemon Potatoes)

• servings: 4 servings
• total time: 1 hour

Ingredients

1/2 cup (120ml) extra-virgin olive oil, divided

2 1/2 pounds (1.2kg) Yukon gold potatoes, peeled and cut into 2-inch pieces

Kosher salt

2 medium garlic cloves (10g), lightly crushed

3/4 cup (180ml) homemade chicken stock or low-sodium store-bought chicken broth, or water

1/4 cup (60ml) freshly squeezed lemon juice from about 3 lemons, divided

2 teaspoons dried oregano

Directions

Adjust oven rack to middle position and preheat oven to 425°F (220°C). In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat 2 tablespoons (30ml) olive oil medium-high heat until shimmering. Add potatoes to skillet, with one cut side down, in a single layer and evenly spaced, and season with salt. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are browned on bottom side, 2 to 3 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.

Using a thin metal spatula, flip potatoes onto second flat side. Continue to cook until browned on second side, 4 to 5 minutes. Stir in garlic, and cook until aromatic, about 1 minute. Add remaining olive oil, chicken stock (or water), 3 tablespoons (45ml) lemon juice, and oregano. Bring to a boil, swirling pan occasionally, and season with salt to taste.

Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and most of the stock has evaporated, 25 to 30 minutes.

Remove from oven, add remaining 1 tablespoon (15ml) lemon juice, and stir to combine. Season with salt to taste, then serve.

Notes

WHY IT WORKS

Searing the potatoes on the stovetop before transferring them to the oven to roast ensures even browning and makes it easier to control the rate of reduction of the cooking liquid.

Roasting the potatoes with a combination of chicken stock, olive oil, and fresh lemon juice, along with a healthy amount of dried oregano, produces their characteristic tender texture and sunny aroma.

Finishing the potatoes with an extra splash of lemon juice after they’ve come out of the oven gives the dish a flourish of bright acidity to balance the richness of the olive oil and sweetness of cooked citrus.

Nutrition

• Calories: 522 kcal
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 515 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 8 g