Catherine started making these Greek Lemon Potatoes while she was home from USC during Covid, and they are so simply delicious, I’ve been making them ever since. I’ve eaten similar versions of these crispy, lemony potatoes at Greek restaurants in NYC, as well as in Greece, and have always loved them. I especially enjoy them served alongside a whole grilled fish or grilled chicken breasts and a salad, although tonight Stephan paired his with grilled Ribeye and found the combo equally as satisfying. The NYT recipe below calls for Yukon Gold potatoes, and I highly recommend you use them…I’ve substituted other varieties and they don’t get as crispy on the outside nor as creamy on the inside.

Note: Since Catherine is vegan, she substitutes vegetable stock for the chicken stock.

Serves 6

Ingredients

½ cup chicken (or vegetable) broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

Preparation

Heat the oven to 450 degrees.
On a rimmed sheet pan, combine the broth (or water), olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.)
Sprinkle with flaky salt and black pepper as desired.