Greek Lemon Potatoes

Ingredients

• 1/3 cup extra-virgin olive oil (or grapeseed oil), divided

• 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

• Kosher salt

• 2 medium garlic cloves, minced

• 3/4 cup homemade chicken (or turkey) stock 

• 1/4 cup freshly squeezed lemon juice from about 3 lemons, divided

• 2 tsp dried oregano

Preparations

Adjust oven rack to middle position and preheat oven to 425°F. In a large cast iron skillet, heat 2 tablespoons oil on 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 oil, stock, 3 tablespoons lemon juice, and oregano. Bring to a boil, swirling pan occasionally, and season with salt to taste.

Transfer skillet to preheated 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 lemon juice, and stir to combine. Season with salt to taste, then serve.

Adapted from a Serious Eats Recipe

Urban Cowgill
January 2024