Greek | Lemon Potatoes (Patates Psites)
Posted on February 21, 2012
This recipe is a combination of the recipe in the International Cuisine cookbook, my brother's instructions, and some modifications by me. It took me three times to get this just right, but I think you will like it. The idea is that the potatoes are initially cooked in a liquid, the liquid evaporates as they are cooking, and then they are cooked a little more with oil. They turn out soft in the inside, and crispy on the outside. I found that you do need a lot of lemon juice and zest to get the lemon flavor in the potatoes. This recipe post is part of my Global Bites Project - Greek Cuisine adventure.
Yield: 4 servings
1 pound Yukon Gold potatoes, cleaned and cut into wedges
4 tablespoons extra-virgin olive oil, divided 2 and 2
2 teaspoons dried oregano
kosher sea salt, to taste
freshly ground pepper, to taste
zest of 3 lemons
6 tablespoons freshly squeezed lemon juice (from about 3 lemons)
1/2 cup low sodium chicken broth, more as needed
Preheat oven to 400 degrees F.
Toss the potatoes in 2 tablespoons of the olive oil, oregano, salt, pepper, lemon juice, and zest in a bowl to coat potatoes.
Place potatoes in a single layer with oil and juice mixture on a parchment lined, rimmed baking sheet.
Add 1/2 cup chicken broth, the broth should go about 1/3 of the way up the potatoes.
Bake in the oven until chicken broth has evaporated, about 40 minutes. Remove pan from oven and drizzle remaining 2 tablespoons of olive oil over the potatoes. Return potatoes to the oven and continue to bake until golden brown. Baking time is about 45 to 50 minutes total.
(Recipe by Brenda.)