Greek Lemon Potatoes
Ingredients
- ½ cup white wine or water
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice from 3 to 4 large lemons
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 3 pounds large Yukon Gold potatoes about 6, scrubbed
- 4- 5 fresh bay leaves optional
Instructions
- Heat the oven to 500 degrees.
- Cut the potatoes lengthwise, then cut cross-wise into 1-inch cubes. On a rimmed sheet pan or shallow baking pan, combine the wine or water, olive oil, lemon juice, pepper, bay leaves and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer. It's okay if they are a bit stacked up -- you will be tossing them.
- Roast the potatoes, turning occasionally with a spatula, until they are all brown and crispy on top, 40 to 60 minutes. Remove the bay leaves before serving.
Notes
If you find the potatoes sticking to the pan, preheat the pan. Toss the potatoes with the other ingredients in a larg bowl, then carefully add the ingredients to the hot pan to roast.
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