Making Greek Lemon Potatoes

[ssherie_]

I can't seem to get it right - mine never get crispy! This is the recipe I use. What do you think? Are the promotions okay? The technique?

Greek Lemon Potatoes​

Ingredients​

• 2½–3 lbs Yukon Gold or yellow potatoes
• ⅓ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic, minced
• 1½ tsp dried oregano (Greek oregano if you have it)
• 1 tsp salt (or to taste)
• Freshly ground black pepper
• ½ cup water or chicken broth

Instructions​

1. Preheat oven to 400°F
2. Cut the potatoes in wedges. Peel if you want to (don't have to).
3. Arrange potatoes snugly in a large roasting pan (single layer if possible).
4. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
5. Pour mixture over potatoes, then add water or broth around them (not on top).
6. Toss gently to coat.
7. Roast uncovered for 40–45 minutes, turning once halfway.
8. Raise heat to 425°F and roast another 10–15 minutes until deeply golden.

 

[k_tsoukalas]

I think your flavors and proportions are spot-on; the issue is almost always technique. For crisp Greek lemon potatoes, overcrowding is the biggest culprit. If they’re snug, they steam instead of roast. Use a wide pan and give them real space.

Two tweaks help a lot. First, parboil the wedges in salted water for 8–10 minutes, then drain and rough them up slightly before roasting. That creates a starchy surface that crisps beautifully. Second, don’t add all the liquid at once. Start with just the oil, lemon, and seasoning. Roast hot, turning once, until the edges begin to brown. Then add a splash of broth halfway through so they absorb flavor without getting soggy.

Also make sure your oven is truly hot and the pan is preheated. Finish under the broiler for a minute or two if needed.