Roasted Lemon Potatoes

Parboiled in lemon water, then roasted hard. Crisp outside, creamy in.

⏱ 1 hr · easy · 🍽 serves 4

Ingredients

• 3 lb Yukon Gold potatoes, in large wedges
• Juice of 2 lemons
• 1/3 cup olive oil
• 5 garlic cloves, smashed
• 1 tbsp dried oregano
• 1 cup chicken or vegetable stock
• 2 tsp kosher salt
• Black pepper

Steps

1. Heat the oven to 425F.
2. Put the potatoes in a roasting pan with the lemon juice, oil, garlic, oregano, stock, salt and pepper. Toss well.
3. Roast 40 minutes, turning once. The liquid will mostly disappear into the potatoes.
4. Roast 15-20 minutes more once the pan is nearly dry, until the edges are deeply browned and crisp.
5. Scrape the pan hard when you serve them, since the stuck bits are the best part.