🍋 Crispy Greek Lemon Roasted Potatoes - NYT

Greek Lemon Potatoes - NYT

A simple, comforting side dish with bright flavor and golden, crispy edges

There’s something timeless about a pan of roasted potatoes—especially when they’re infused with fresh lemon and olive oil. This recipe is easy, elegant, and perfect alongside everything from roast chicken to a simple salad. It’s the kind of dish that feels just right for a relaxed dinner or a gathering with family.

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

Greek Lemon Potatoes New York Times Recipe

Instructions

• Preheat the oven

  Heat oven to 450°F.

• Prepare the pan

  On a rimmed sheet pan, combine the broth, olive oil, lemon juice, and kosher salt.

• Add the potatoes

  Toss the potatoes in the liquid until well coated. Arrange them in a single layer, cut-side down for maximum crispiness.

  Sprinkle with oregano, if using.

• Roast

  Roast for 55–60 minutes, flipping halfway through, until the potatoes are fork-tender and deeply golden with crispy edges.

• Optional crisping

  If you’d like them extra crispy, place under the broiler for a few minutes at the end.

• Finish and serve

  Sprinkle with flaky salt and freshly ground black pepper before serving.

A Few Simple Tips

• Don’t overcrowd the pan—this helps the potatoes crisp instead of steam

• Use fresh lemon juice for the best flavor

• Yukon Golds give you that perfect balance of creamy inside and crispy outside #greeklemonpotatorecipe #NYTgreeklemonpotatoes

Greek Lemon Potato Recipe NYT.pdf

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