These are not your mothers or grandmothers roasted potatoes. These are next level crispy and will blow you and your holiday guests away. It’s a few extra steps (they are easy), that make all the difference with this recipe. The outcome is a crazy crunchy exterior and super soft interior.
The base recipe for these is from Serious Eats. I just made it more Greek style with the lemon and oregano. You can use any herb like rosemary or thyme (these pair really well). The lemon is also optional. I like to serve these with some fresh parsley and lemon wedges in case you want some extra lemony goodness on top.
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The Crispiest Lemon Potatoes
- 4 lbs Yukon gold potatoes
- 1/2 tsp baking soda
- 5 tbs olive oil
- 3 cloves garlic, minced
- 1/3 cup fresh oregano, chopped
- 1-2 lemons, juiced*
- black pepper to taste
- fresh parsley, chopped
- Rinse, peel and slice your potatoes into chunks.
- Preheat your oven to 450° F. Line a baking sheet with parchment paper.
- Boil some water in a pot. Once it begins to boil, add in 2 tbs salt, the baking soda and the potato chunks. Bring the water back to a boil and cook the potatoes for about 10 minutes or until knife tender.
- In a small pan, heat your olive oil and add to it the garlic, oregano, lemon juice, salt and pepper to taste. Cook stirring constantly for 2 minutes on low heat. Remove when the garlic starts to turn golden. Immediately strain the oil into a large bowl. Reserve whats in the strainer for later.
- Drain your potatoes of the water and let them to sit in the pot for a minute to allow excess moisture to evaporate. Transfer them to the bowl with the oil and aggressively toss around to coat and for the potatoes to develop a semi mushy exterior. This is good, it will give them that extra crunchiness. Transfer the chunks to the baking sheet and spread them out. Roast for 20 minutes, flip them over and roast for another 30-40 minutes or until golden brown. Remove them and toss with the reserved garlic oregano bits from the oil pan. Top with parsley and serve.