Greek Lemon Potatoes

Patates lemonates. The potatoes braise in lemon, garlic and broth until the liquid is absorbed, then crisp uncovered. Two cooking methods, one dish.

Serves 4 to 6. 1 hour.

Ingredients

• 4 large Yukon gold or russet potatoes, cut into wedges
• 5 tbsp MOC Extra Virgin Olive Oil, plus 2 tbsp to finish
• 6 cloves garlic, chopped
• Juice of 1 lemon
• 1 1/4 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup grated parmesan
• 1/2 cup chopped fresh parsley

Method

1. Heat the oven to 400F. Oil a 9x13 dish.
2. Toss the potato wedges with oregano, paprika, salt and pepper.
3. Whisk the garlic, 5 tbsp oil, lemon juice and broth. Pour over. The volume of liquid is correct.
4. Cover with foil. Bake 40 minutes.
5. Uncover, add the parmesan, and return for 10 to 15 minutes until the edges crisp.
6. Parsley, then the remaining 2 tbsp of oil off the heat.

Why it works

• Braising carries the acid into the flesh. Roasting alone leaves the lemon on the surface.
• Uncovering for the final stretch drives off residual moisture and crisps the edges without frying.
• The dish holds twenty minutes without loss.