Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked potatoes were definitely a dinner menu item and I don’t think anyone had anythingagainstpotatoes, just not a strong pull towards them. Needless to say, if the archives here are any indication, my kids will not be saying the same. And yet despite the焗烤，这crispy crumbled, themelting,这brown butter mash那这kugel.那twice-bakedand the安娜那I still crave potatoes in ways I have yet finetuned a recipe for, and this brought me to a surge of lemon potato studies over the winter.
Greek lemon potatoes (patates lemonates) are a classic for good reason: crispy edges, tender interiors, and steeped with lemon. They’re often served plain or a side with roast lamb, chicken, or another big Sunday meal. Typically, Russets (or Maris Piper in the UK) are used, and they’re often parboiled before roasting with, garlic, oregano, and olive oil are always present. Some have an added spoonful of semolina for extra crisp. I tried them all. They were all delicious. But I realized what I was yearning for in a lemon potato was closer to the roast-braise infusion ofmelting or fondant potatoes：育空金土豆，没有煮沸的肉体，以及在烘焙时间的最后三分之一的肉汤和柠檬汁水坑。这种方法产生了如此多的味道和丰富性，土豆似乎几乎在边缘漂亮时融化。平底锅果汁减少到粘稠，强烈味道的浓度。这些可能不是最传统的，但我发现它们阳光明媚，完美。
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- 4 tablespoons olive oil or 3 tablespoons olive oil plus 1 tablespoon unsalted butter, diced
- 2 teaspoons fresh oregano leaves, minced or 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 3 to 4 garlic cloves, peeled and smashed
- 3/4 cup broth, chicken or vegetable
Heat oven to 475°F.
- 几,可悲的是,付出惨痛的代价,玻璃can break when faced with a big temperature change, such as pouring the cold broth and lemon juice into the very hot pan near the end. If you only have glass to roast in, warm the broth before pouring it in, then, once it’s in, cold or room temperature lemon juice is fine to add next.
In a 9×13-inch rimmed sheet pan or deeper baking dish (ideally stainless steel, coated, or stoneware, not glass*) toss potatoes with olive oil, oregano, salt, zest, and pepper evenly to coat. If using butter, dot it over. Roast for 15 to 20 minutes, until potatoes are well-browned underneath. Use a thin spatula** to turn potatoes over, sprinkle in garlic cloves, and return to the oven for another 10 to 15 minutes, until mostly browned underneath on the second side. Pour in broth and lemon juice all over and return to the oven a final time for 15 minutes, or until potatoes and garlic cloves are tender and liquids have reduced to a very thin puddle. Let rest for 5 minutes before serving (any remaining liquid will absorb), sprinkle with herbs, and serve with additional lemon wedges.