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Crispy Lemon Greek Potatoes

Tender baby potatoes braised in lemon and chicken broth, then roasted to crispy perfection and topped with crumbled feta.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Roasting Liquid
  • 3 lbs baby Yukon Gold potatoes halved
  • 0.5 cup extra virgin olive oil
  • 0.5 cup fresh lemon juice from about 3-4 lemons
  • 1 cup chicken broth or vegetable broth
  • 5-6 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • 0.5 cup feta cheese crumbled from block
  • 2 tbsp fresh parsley chopped
  • 1 pinch flaky sea salt for finishing

Equipment

  • 9x13 inch baking dish or roasting pan
  • Whisk
  • Cutting board and knife
  • Tongs

Method
 

  1. Preheat oven to 400°F (200°C). Arrange potatoes in a 9x13 inch roasting pan.
  2. In a bowl, whisk together the olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and pepper.
  3. Pour the liquid over the potatoes and toss to combine. Ensure all potatoes are arranged flat-side down.
  4. Bake uncovered for 40 minutes to braise the potatoes and evaporate the broth.
  5. Remove from oven. Using tongs, carefully flip each potato so the skin side is down.
  6. Return to the oven and roast for an additional 20-25 minutes until the edges are deep golden brown and crispy.
  7. Remove from oven and immediately top the hot potatoes with crumbled feta cheese, fresh parsley, and flaky sea salt.
  8. Serve immediately alongside your favorite main dishes.

Notes

Using fresh lemon juice and good quality olive oil is essential for this recipe. Do not overcrowd the pan or the potatoes will steam instead of crisp.