Lunch · 60 min · greek

Patates Lemonates (Lemon Roast Potatoes)

Dinner decisions, handled: Patates Lemonates (Lemon Roast Potatoes) pairs yukon gold potatoes with lemon juice for a 60-minute Greek lunch.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Yukon gold potatoes
• 1/2 cup Lemon juice
• 1/3 cup Extra-virgin olive oil
• 2 tbsp Dried oregano
• 4 cloves Garlic
• 1 cup Vegetable broth
• 2 tsp Salt

Steps

1. Cut the potatoes into thick wedges — too thin and they dry out, too thick and the centers stay waxy. Three fingers wide is the taverna standard.
2. Whisk the lemon juice, broth, oil, oregano, crushed garlic, and salt into a sharp, cloudy bath. The broth is the secret: it lets the potatoes roast and braise at once.
3. Arrange the wedges in a single layer in a roasting pan and pour the bath over. Single layer is mandatory — stacked potatoes steam.
4. Roast at 400°F for 50 to 60 minutes, turning once, until the liquid has reduced to a syrupy glaze and the edges are mahogany-crisp. If the pan dries out early, add a splash of water, never more oil.
5. Rest 5 minutes, then shower with fresh oregano. They should be crisp outside, melting inside, and unapologetically lemony.

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