While crispy roast potatoes get a lot of love, Greek lemon potatoes (patates lemonates) prioritize creamy, fork-tender tenderness. By braise-roasting potatoes in a mix of stock, olive oil, lemon juice, and oregano, the spuds absorb a bright, citrusy acidity rather than just fat. This vibrant flavor makes them an excellent pairing for hearty meats and seafood.
A Reliable Cooking Technique
Though traditionally roasted in a single pan alongside chicken or baked fully in the oven, achieving consistent browning and tenderness in the oven alone can be tricky. A more reliable, non-traditional method involves:
Stovetop Start: Searing large potato pieces in olive oil on the stovetop first gives you precise control over surface browning.
The Golden Ratio: Instead of the overly sour 1:1:1 traditional ratio, a 3:2:1 ratio of chicken stock to olive oil to lemon juice yields the best results. It provides enough liquid to tenderize the potatoes before completely evaporating, leaving behind a rich, flavorful gloss of olive oil.
The Citrus Finish: Adding most of the lemon juice during cooking develops a warm sweetness, while stirring in one final tablespoon of fresh juice right before serving provides a bright, balancing punch.
While crispy roast potatoes get lots of love, patates lemonates prioritize creamy, fork-tender tenderness.
Servings: 4 | Difficulty: Easy | Prep: 10 min | Make: 20 min | Total: 60 min
Ingredients:
- ½ cup (120ml) extra-virgin olive oil, divided
- 2½ pounds (1.2kg) Yukon gold potatoes, peeled and cut into 2-inch pieces
- Kosher salt
- 2 medium garlic cloves (10g), lightly crushed
- ¾ cup (180ml) homemade chicken stock or low-sodium store-bought chicken broth, or water
- ¼ cup (60ml) freshly squeezed lemon juice from about 3 lemons, divided
- 2 teaspoons dried oregano
Steps:
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Adjust oven rack to middle position and preheat oven to 425°F (220°C). In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat 2 tablespoons (30ml) olive oil 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.
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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 olive oil, chicken stock (or water), 3 tablespoons (45ml) lemon juice, and oregano. Bring to a boil, swirling pan occasionally, and season with salt to taste.
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Transfer skillet to 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.
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Remove from oven, add remaining 1 tablespoon (15ml) lemon juice, and stir to combine. Season with salt to taste, then serve.
Kali orexi!