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Patates Lemonates (Greek Lemon Potatoes)




Source of Recipe


seriouseats.com


Recipe Introduction


These are like fondant or melting potatoes. When you cut them into pieces, make sure that you cut the ends off each potato and then cut into 2-inch slices AROUND the potatoes - you want stubby little stumps of potatoes, not long slices. Two important notes – #1 the lemon flavor was a little lacking – next time I will zest the lemon and add the zest, too (not sure if adding at the beginning of cooking or when I take them out of the oven would be best) and #2 these were not as crisp as they were supposed to be. I will be more careful to pour the liquid AROUND rather than OVER the potatoes.


Recipe Link: https://www.seriouseats.com/greek-lemon-potatoes-recipe-5220151

List of Ingredients




1/2 cup (120ml) extra-virgin olive oil, divided
1/2 pounds (1.2kg) Yukon gold potatoes, peeled and cut into 2-inch pieces
Kosher salt
2 medium garlic cloves (10g), lightly crushed
3/4 cup (180ml) homemade chicken stock or low-sodium store-bought chicken broth, or water
1/4 cup (60ml) freshly squeezed lemon juice from about 3 lemons, divided
2 teaspoons dried oregano


Recipe



Put the oven rack into the middle of the oven and heat the oven to 425F. Using a 12-inch stainless steel or cast iron skillet, heat 2 tablespoons of oil on medium-high heat until it is shimmering. Place the potatoes in the skillet, one cut side down in an evenly spaced single layer. Season with a bit of salt. Without moving them, cook until they begin to brown around the edges – about 5 minutes. Continue cooking, swirling pan to prevent sticking and to ensure even browning another 2-5 minutes – until the potatoes are completely browned on the bottom. You can lower the heat if the potatoes begin to brown too much.
Carefully flip the potatoes onto the other side and cook until that side is evenly browned. Stir in the garlic and sauté for a minute or so until fragrant. Add the remaining olive oil, chicken stock (or water), 3 T. lemon juice, and oregano [see note above re: zest and pouring around the potatoes]. Bring to a boil, swirling pan occasionally, and season with additional salt [I also added some pepper].

Place skillet in oven and roast for about 25-30 minutes – potatoes should be tender enough that you can easily pierce with a paring knife. Most of the stock should be evaporated by this point.

Take out of the oven, add the remaining T. of lemon juice and stir. Taste to adjust seasonings and serve hot.

Serves 4-6.