Greek Lemon Potatoes
ID: bdb73ebe...
A classic recipe for Greek lemon potatoes that are tender on the inside and beautifully golden on the outside. Infused with lemon juice, olive oil, oregano, garlic, yellow mustard, and chicken stock, they make the perfect savory side dish.
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🍳 Cooking Flow
Cut potatoes into even wedges and arrange them flat in a baking dish. → Mix olive oil, lemon juice, mustard, salt, oregano, and grated garlic, then pour over the potatoes with chicken stock. → Cover with foil and bake at 400°F (200°C) for 20 minutes. → Uncover and roast for 45-50 minutes, flipping the potatoes halfway through. → Rest for 10 minutes, plate, and baste with the pan juices.
Cooking Steps
Brief Cooking Order
Cut potatoes into even wedges and arrange them flat in a baking dish. → Mix olive oil, lemon juice, mustard, salt, oregano, and grated garlic, then pour over the potatoes with chicken stock. → Cover with foil and bake at 400°F (200°C) for 20 minutes. → Uncover and roast for 45-50 minutes, flipping the potatoes halfway through. → Rest for 10 minutes, plate, and baste with the pan juices.
Introduction
A classic recipe for Greek lemon potatoes that are tender on the inside and beautifully golden on the outside. Infused with lemon juice, olive oil, oregano, garlic, yellow mustard, and chicken stock, they make the perfect savory side dish.
Step 1
Cut washed and dried Yukon Gold potatoes into even wedges. Arrange them evenly in a baking dish in a flat, single layer without overcrowding.
Step 2
In a measuring cup or bowl, combine olive oil, fresh lemon juice, yellow mustard, salt, dried oregano, and freshly grated garlic. Stir the mixture well.
Step 3
Pour the seasoned oil mixture evenly over the potatoes in the baking dish.
Step 4
Pour chicken stock into the baking dish around the potatoes until partially submerged.
Step 5
Cover the baking dish tightly with aluminum foil and place into a preheated 400°F (200°C) oven to bake for 20 minutes.
Ingredients List
Important Notes
Do not overcrowd the baking dish; arrange the potato wedges in a flat, single layer so they cook and brown evenly.
Although the amount of liquid looks substantial initially, the potatoes will absorb most of the stock and oil while roasting.
Let the potatoes rest for about 10 minutes after baking so they can settle and will not fall apart when transferred.
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