Description
These lemony, garlic-roasted potatoes are crispy on the outside and meltingly soft on the inside, infused with bright lemon and savory garlic flavors.
Ingredients
Scale
- 900 g Yukon Gold or small red potatoes, halved or quartered
- 60 ml extra-virgin olive oil
- 60 ml freshly squeezed lemon juice
- Zest of 1 lemon
- 6 cloves garlic, smashed or thinly sliced
- 2 tsp dried oregano (or 2 tbsp fresh, chopped)
- 10 g Diamond Crystal kosher salt
- 1/2 tsp freshly ground black pepper
- 120 ml low-sodium chicken or vegetable stock
- 15 g chopped fresh parsley (optional)
Instructions
- Parboil the potatoes: Place halved potatoes in a saucepan, cover with cold water, add salt, bring to a simmer, and cook until just fork-tender, about 8–10 minutes. Drain and steam-dry.
- Preheat and oil the pan: Heat the oven to 220°C (425°F). Pour olive oil into a roasting pan and place it in the oven for 3–5 minutes until hot.
- Combine sauce ingredients: In a bowl, mix lemon juice, stock, garlic, oregano, salt, and pepper until combined.
- Roast the potatoes: Add parboiled potatoes to the hot oil, pour the lemon mixture over them, roast uncovered at 220°C (425°F) for 25 minutes, then reduce to 180°C (350°F) and roast for another 30–35 minutes, basting every 12 minutes.
- Finish and serve: Taste and adjust seasoning, sprinkle with lemon zest and parsley, and serve hot.
Notes
For optimal flavor, use fresh lemon juice and avoid overcrowding the pan for even browning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg