Greek (not really Greek) Lemon Roasted Potatoes Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried parsley

Dill adds a unique flavor, while dried parsley is often less expensive.

Start with Yukon gold potatoes, peeled and cut into chunky fry shapes.

In a measuring cup, combine chicken stock and lemon zest from about a quarter of a lemon.

Add the juice of 1 lemon to the measuring cup.

Add a generous amount of oregano, salt, and a pinch of red pepper flakes to the mixture.

Pour in some olive oil and a small amount of tomato paste for color.

Optionally, add white wine to the mixture, or leave it out if preferred.

Mix the ingredients together briefly.

Pour the mixture over the potatoes in a bowl.

Transfer the potatoes to a heavy cast iron brazier, ensuring they are in a single layer.

Cover the brazier with a lid and place it in the oven at 450°F for about 15 minutes to steam the potatoes.

After 15 minutes, remove the lid and allow the potatoes to roast.

Switch the oven to convection mode at 450°F to drive off excess liquid and crisp the potatoes.

Monitor the potatoes closely as they roast, shaking or stirring as needed to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level: