Greek-Style Lemon Potatoes

Name: Greek-Style Lemon Potatoes
Total time: 90 min
Yield: 6
Ingredients: 3 lbs Yukon Gold Potatoes; ¼ cup Extra Virgin Olive Oil; ⅓ cup Fresh Lemon Juice; 1½ cups Chicken Stock; 4 Garlic Cloves Minced; 1 Tbsp Dried Oregano; Kosher Salt and Black Pepper to Taste; To Finish — 1-2 Tbsp Lemon Zest; To Finish — 2 Tbsp Fresh Parsley Chopped

Golden Greek-style lemon potatoes with garlic and oregano.

Ingredients

3 lbs Yukon Gold Potatoes
¼ cup Extra Virgin Olive Oil
⅓ cup Fresh Lemon Juice
1½ cups Chicken Stock
4 Garlic Cloves Minced
1 Tbsp Dried Oregano
Kosher Salt and Black Pepper to Taste
To Finish — 1-2 Tbsp Lemon Zest
To Finish — 2 Tbsp Fresh Parsley Chopped

Method

PREPARE: Preheat oven to 425°F. Cut potatoes into thick wedges and place in a roasting pan or baking dish.
SEASON: Add olive oil, lemon juice, chicken stock, garlic, oregano, salt, and pepper. Toss thoroughly and arrange in a single layer.
ROAST: Roast at 425°F for approximately 40-45 minutes. At this point: Most of the liquid should be reduced, potatoes should be beginning to brown and edges should be developing color. Reduce oven temperature to 375°F. Continue roasting for approximately 10-15 minutes until potatoes are deeply golden, interiors are creamy, and additional liquid has been absorbed. It’s ok to have a small amount of liquid remaining.
REST: Remove from the oven, cover loosely with foil, and rest 10-15 minutes.
FINISH: Sprinkle with lemon zest, parsley and optionally, a pinch of flaky salt.