Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 15 min
Total time: 80 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lb Yukon Gold potatoes, peeled; ½ cup olive oil; 3 lemons, 2 juiced (about 1/3 cup), 1 for zest; 1 cup chicken or vegetable stock; 6 garlic cloves, smashed; 2 tsp dried oregano; 1 tbsp Greek Crack lemon-herb-garlic seasoning, plus a pinch to finish; 1 tsp kosher salt; ½ tsp black pepper; 3 oz feta, crumbled, optional; ¼ cup parsley, chopped

Yukon Gold wedges roasted in lemon juice, stock, olive oil and oregano until the liquid is gone, the insides are creamy and the edges fry crisp in the pan.

Use a metal pan and pour the stock around the potatoes, not over. The liquid braises them soft first, and once it cooks off they fry in the lemony oil left behind. Glass never gets hot enough for the second half.

Chef's shortcut: Toss the potatoes with Greek Crack before they roast. The garlic and herb in it cook into the oil, and a last pinch over the top brings it back up. Get it at Crack Spice

Ingredients

3 lb Yukon Gold potatoes, peeled
½ cup olive oil
3 lemons, 2 juiced (about 1/3 cup), 1 for zest
1 cup chicken or vegetable stock
6 garlic cloves, smashed
2 tsp dried oregano
1 tbsp Greek Crack lemon-herb-garlic seasoning, plus a pinch to finish
1 tsp kosher salt
½ tsp black pepper
3 oz feta, crumbled, optional
¼ cup parsley, chopped

Method

Heat the oven to 425°F with a rack in the middle. Cut the potatoes lengthwise into wedges about 1 inch thick at the widest part.
In a metal roasting pan about 10 by 15 inches, toss the potatoes with the oil, lemon juice, garlic, oregano, Crack Spice, salt and pepper. Spread them in one layer, cut sides down, and pour the stock around them.
Roast without touching until the potatoes are tender and most of the liquid has cooked off, about 40 minutes.
Flip each wedge. If the pan is already dry and the bottoms are browning fast, add 1/4 cup more stock. Roast until the liquid is gone and the edges are deep golden and crisp, 25 to 30 minutes.
Taste a wedge and salt if needed. Grate the zest of the last lemon over the top, add the parsley, feta and a pinch of Crack Spice, and spoon the oil from the pan over everything.