Greek Style Lemon Roasted Potatoes
January 6, 2022 | By Jeremy Scheck | 3 Comments
I don’t think the rosemary is traditional, but it tastes amazing. You can also add some minced garlic, if desired.
Greek Style Lemon Roasted Potatoes
Ingredients
- 1.5 lbs yellow potatoes, cut into small spears
- 1/2 cup olive oil
- 1 cup chicken broth
- 2 teaspoons diamond crystal kosher salt (1tsp for Morton's brand)
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- Juice of 1 lemon (or 1.5 if small)
- 1 sprig rosemary (can just lay on top)
Instructions
Preheat oven to 400° F or 375°F if using convection.
Mix all ingredients in a 9x13" casserole or baking dish. Roast for one hour, gently stirring 2-3 times toward the end. After 1 hour, (or when they look 95% golden, turn off the oven and let them sit in the oven, turned off for 15 minutes.
Garnish with parsley if desired
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
I saw these on his Instagram… I was out shopping today and brought a $5 rotisserie chicken, exhausted. I thought, those potatoes looked amazing. It seemed easy, I’ll try.
I didn’t have a proper size baking dish, so I used two small ones. One dark square pan and one vintage pyrex.
The dark pan cooked as per directions flawlessly, the pyrex dish took twice as long, so I’d recommend upping the temp of your oven by 25° if using a glass pan.
I’m not the biggest fan of lemon flavored savory dishes, but when I tell you the texture of these potatoes is unlike anything I’ve ever tasted in my life, I mean it.
Like slightly browned & slightly crispy in some parts, but creamy and melt in your mouth on the inside. 10/10 so glad I tried this recipe, and it wasn’t hard work at all. Worth it after an exhausting day!! And these will definitely impress people as a potluck side dish, omg
How many portions does this make?
So good I’ve made these potatoes 4 times just this week. The flavor gets inside the potatoes in a way I’ve never had before. These are SO easy for being so good!!