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Greek-Style Lemon Potatoes (Patates Lemonates) in a cast iron pan
Greta

Greek-Style Lemon Potatoes (Patates Lemonates)

Crispy on the outside, tender on the inside Greek lemon potatoes roasted in olive oil, chicken broth, and fresh lemon. The perfect side dish for any Mediterranean meal or weeknight dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2½ lbs Russet or other starchy potatoes peeled and cut into thin wedges
  • 1 tsp garlic powder
  • Sea salt and black pepper to taste
  • ¾ cup chicken broth
  • ¼ cup extra virgin olive oil
  • ½ cup fresh lemon juice
  • 2 tsp fresh lemon zest preferably organic
  • ½ tbsp dried oregano
  • Fresh oregano for garnish (optional)

Equipment

  • 17 inch cast iron pan

Method
 

  1. Place top oven rack in the center position and preheat oven to 400°F.
  2. Arrange potato wedges in a single layer in a large cast iron skillet. Sprinkle with garlic powder and season generously with salt and black pepper. Set aside.
  3. Whisk together chicken broth, olive oil, lemon juice, lemon zest, and dried oregano in a medium bowl. Pour mixture over the potatoes, making sure they’re well coated.
  4. Place skillet in preheated oven and cook for 25 minutes. Carefully turn the potatoes and return to oven for another 25 minutes.
  5. Remove skillet from oven and carefully drain and reserve the excess cooking liquid. Return skillet to oven for another 5 minutes, or until potatoes are nicely browned and crispy on the edges.
  6. Remove from oven and let cool slightly. Drizzle some of the reserved cooking liquid over the potatoes before serving. Garnish with fresh oregano if desired. Enjoy!