Greek Lemon Potatoes

The first time I visited a small taverna on a Greek island, I was captivated not by the much-praised souvlaki, but by the humble potatoes served alongside. Infused with lemon, herbs, and olive oil, they were simultaneously crisp and tender, tangy and rich – nothing like the roasted potatoes I knew from home.

The owner laughed at my enthusiasm and walked me through his method, emphasizing the importance of the broth that creates a partial braise before evaporating to allow crisping. This recipe recreates that transformative side dish, turning simple ingredients into something worthy of being the star of the meal rather than an accompaniment.

Ingredients:

• 3 pounds Yukon Gold potatoes
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/4 cup chicken or vegetable broth
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1 lemon, thinly sliced
• Fresh parsley, chopped (for garnish)
• Crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C)
2. Peel potatoes and cut into thick wedges (about 6-8 per potato)
3. Place potato wedges in a large baking dish in a single layer
4. In a bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, rosemary, salt, pepper, and paprika
5. Pour mixture over potatoes and toss to coat thoroughly
6. Arrange lemon slices between and on top of potatoes
7. Cover dish tightly with aluminum foil
8. Bake for 40 minutes until potatoes are tender when pierced with a fork
9. Remove foil and increase oven temperature to 425°F (220°C)
10. Continue baking uncovered for 25-30 minutes, turning occasionally, until potatoes are golden brown and crispy at the edges
11. Remove from oven and let stand for 5 minutes
12. Garnish with fresh parsley and feta cheese if desired
13. Serve hot, making sure to spoon some of the lemony juices over each serving

Note: The key to authentic Greek lemon potatoes is using enough liquid for a partial braise before it evaporates, leaving behind intensely flavored potatoes that crisp in the remaining olive oil. For an extra-special touch, add 1/2 teaspoon of dried mustard powder to the marinade. These potatoes are traditionally served with grilled meats but are equally delicious as part of a vegetarian mezze spread.