Greek lemony, roasted potatoes are a restaurant favorite in our family, but getting the same texture and flavor at home can be tricky! This recipe has a few tricks to get you a restaurant style version with an added twist of charred tomatoes for a pop of color. If you don’t love tomatoes, just garnish with parsley. And don’t skimp on the salt!
After you strain the potatoes, agitate the bowl to rough up the outside of the potatoes. This will help get you crispy outsides with carmelization on your baking sheet.
Start with chopping the potatoes into small wedges and parboiling them to get the cooking process going. The smaller the pieces, the more flavor the potato will absorb, so err on the side of small.
Next, start with the lemon juice first to be sure this gets into the potatoes before coating them in oil. Follow with parsley, salt, pepper, corn starch and flour. The corn starch and flour will help create a crisp on the outside of the potato.
Roast the potatoes for 30 minutes at 425 F.
At 30 minutes, remove them from the oven, and stir the potatoes, mixing in any browned sauce to coat the potatoes with concentrated lemony, salty goodness. Yummm!
Return to the oven for 10 more minutes. After that, if they and the sauce are not browned yet, convert to broil for a few more minutes, watching closely so that the pan sauce doesn’t burn completely. You want golden, caramelization around your potatoes, but not black burnt char. It’s a delicate balance!
Pour the potatoes in their liquids onto a baking sheet. Separate the potatoes so that they are not too crowded, and then pour chicken stock around the potatoes, being careful not to rinse off all of the great flavor coating you previously added. The broth will help keep the potatoes and sauce from burning while adding more seasoning and flavor.
These roasted, lemony potatoes are good enough on their own with a little salt, pepper to taste, and parsley garnish. But, if you want a colorful and tasty twist, keep reading for the addition of charred cherry tomatoes!
For charred tomatoes, simply char sliced cherry tomatoes on hot olive oil until they start browning/blackening on each side and turn this gorgeous red color. Salt and pepper to taste! Add these to your potatoes on a serving dish, and enjoy!! The concentrated lemon and starchy goodness contrasted with the juicy tomatoes will keep you coming back for more!!
Crispy Lemony Potatoes with Charred Tomatoes
Ingredients
- 3 potatoes Yukon Gold or Russett
- 1/4 cup olive oil + some extra
- 1/2 cup chicken stock
- 1 tbsp dry parsley
- 2 tbsp kosher salt
- 1 teaspoon pepper
- juice of 4 lemons
- 1 tbsp corn starch
- 1 tbsp flour
- 10 cherry tomatoes
Instructions
- Preheat oven to 425F
- Peel potatoes and cut into small wedges.
- Boil a pot of water on the stove top. Add some salt to the water.
- Boil the wedges for 7 minutes.
- Drain the potatoes to dry, and then agitate them in the colander so that that outsides get ragged.
- Transfer the potatoes to a large bowl.
- Squeeze juice of 4 lemons over potatoes.
- Pour 1/4 cup olive oil over potatoes.
- Add corn starch, flour and dried parsley.
- Add 1 tbsp salt and 1/2 teaspoon pepper.
- Stir the potatoes gently and then pour onto a sheet pan.
- Spread potatoes out and pour chicken stock around potatoes but not directly over them so the coating stays on.
- Transfer pan to oven and roast potatoes, uncovered, for 30 minutes.
- Prepare charred tomatoes (below).
- Remove potatoes and stir, scraping up any browned sauce and mixing it in with potatoes.
- Return to oven for 10 minutes.
- If potatoes are not browning, and pan sauce is still wet, broil for a few minutes until pan sauce is browning and potatoes start to look crispy or brown on top.
- Remove from oven and mix browned sauce reduction in with potatoes, add salt and pepper to taste, and transfer to a serving dish.
Charred Tomatoes
- Cut cherry tomatoes into halves.
- Heat olive oil in a small saute pan until hot.
- Place tomatoes, intact side down, onto pan, and heat for 4 minutes. Add salt and pepper.
- Flip and heat for another 5 minutes on 2nd side.
- Remove from heat and add to potatoes.
- Garnish with parsley.
Notes
- This recipe is perfectly delicious without the tomatoes, but they do add a gorgeous pop of color.