Crispy roasted potatoes with lemon, oregano, and garlic.
Ingredients
Scale
Measurement units
- Yukon Gold potatoes, wedged
- fresh lemon juice
- olive oil
- garlic, minced
- dried oregano
- chicken broth
- salt
- pepper
Ingredients
Scale
Measurement units
- Yukon Gold potatoes, wedged
- fresh lemon juice
- olive oil
- garlic, minced
- dried oregano
- chicken broth
- salt
- pepper
Instructions
Prep the potatoes
Prep the potatoes
Season the well
Season the well
Slow the roast
Slow the roast
Finish with lemon
Finish with lemon
Tomorrow's Meal
Crispy Lemon Potato Cakes with Tzatziki
Cold Greek lemon potatoes mashed and pan-fried into golden, crispy cakes served with cool tzatziki and fresh herbs
You'll need to pick up:
Tzatziki sauce or Greek yogurtFresh dill or parsleyLemon wedgesOlive oil for frying
Quick overview:
- 1.Roughly mash cold lemon potatoes with a fork until chunky but cohesive
- 2.Form into 3-inch patties about 1/2 inch thick
- 3.Heat 1/4 inch olive oil in skillet over medium-high heat
- 4.Fry potato cakes 3-4 minutes per side until edges are deeply golden and crispy
- 5.Transfer to rack to drain
- 6.Top with dollop of tzatziki, fresh herbs, and serve with lemon wedges
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