Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and olive oil.
You can use Yukon Gold or russet potatoes, and you’ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they’re well seasoned and perfectly enriched, then you’ll add a splash of chicken stock to steam them, ensuring the interior of each cut potato is nice and fluffy. Saving the lemon juice for last preserves its tartness while tempering its intensity. We like finishing the roasted potatoes under the broiler to give them some extra color and golden crispy edges before garnishing them with fresh oregano.
Serve with a big Greek salad, or use them as the base for Greek-inspired “nachos” topped with crumbled feta cheese, shredded chicken, and tzatziki.
This recipe was adapted for style from ‘The Foods of the Greek Islands’ by Aglaia Kremezi. Buy the full book on Amazon.