Greek Lemon Potatoes

This site runs ads and generates income from affiliate links. Read my disclosure policy. These Greek Lemon Potatoes are roasted until golden with garlic, oregano, and fresh lemon for a bright, crispy Mediterranean side dish. Know Before You Scroll Servings: 4 servingsPrep: 25 minutes minsCook: 55 minutes minsTotal Time: 1 hour hr 20 minutes mins Yukon Gold or Russet potatoes, olive oil, chicken stock, fresh lemon juice, garlic, oregano, parsley, and lemon zest. Bright, lemony, garlicky, and herbaceous with crispy edges and creamy centers. Easy. The extra parboil step is simple and gives the best texture. Large saucepan, colander, whisk, and a roasting pan or 9×13-inch baking dish. Rough up the potatoes after parboiling so the edges roast up extra crisp. Parboil the potatoes up to a day ahead, then refrigerate and roast when ready. Use vegetable stock for a vegetarian version or Russets if you want even crispier edges. Why This Recipe Works These are the potatoes I make when I want people to ask for the recipe before dinner is even over. They’re everything I want in a roasted potato—crispy around the edges, soft and creamy in the middle, and packed with bright lemon, garlic, and ore...