Greek Lemon Potatoes

Greek lemon potatoes—aka patates lemonates—just might be the ideal way to make potatoes. Crispy yet tender, tangy and bright, these potatoes are the perfect pairing to countless dinner mains. Though they're often cooked right inside the dish alongside a large piece of roasted meat, this recipe allows you to make this delicious side dish on its own. Here’s how to make them the best they can be:

How to make Greek lemon potatoes:
A combination of steaming and roasting in this recipe leads to a creamy, tender interior and a crispy exterior. The chicken broth and lemon juice turn to fragrant steam in the oven, infusing each bite with rich flavor. Once the liquid has mostly evaporated, the olive oil can do its work to turn each wedge into a crispy delight.

Tip: For a vegetarian rendition of Greek lemon potatoes, swap in vegetable broth for the chicken broth. 

The best potatoes for Greek lemon potatoes:
A non-starchy potato like Yukon golds are best for Greek lemon potatoes since they'll achieve the desired creamy interior. If you can't find them, choose a similarly-textured waxy potato like new potatoes or fingerlings. (No need to peel). Of course, if you can only find Russets, those will work too.

Serving ideas.
Tangy and bright from generous amounts of lemon, a batch of these flavorful potatoes are great served with any number of Greek-inspired dishes. Looking to bring the flavors of your Aegean vacation home? Try these potatoes served alongside chicken souvlaki, vegetarian moussaka, or Greek shrimp.

Made these potatoes? Let us know how it went in the comments below!