Can I use Russet potatoes for Baked Greek Potatoes?

Name: Roasted Greek Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon coarse kosher salt, or to taste; freshly ground black pepper; 2 pounds baby Yukon Gold potatoes, scrubbed and cut in half; 6 large cloves garlic, miced; Grated zest and juice of 1 lemon (about 1/4 cup juice); 1/4 cup extra-virgin olive oil, plus more for serving if desired; 1 1/4 cup chicken or vegetable broth or homemade stock; 1/2 cup coarsely chopped flat-leaf parsley

Greek potatoes, also called patates lemonates, are typically made with waxy thin skinned varieties of potatoes, so we do not recommend thicker-skinned flour potatoes like russet potatoes, Idaho potatoes or baking potatoes. Instead, opt for a waxy potato like Yukon gold, red potatoes, white potatoes or purple! These have a creamier texture that lends itself to moist heat cooking used in this dish.

Greek Roasted Potatoes with Lemon | Healthy Seasonal Recipes

Description

Meltingly tender roasted Greek-style potatoes are the perfect low-effort, high-reward side dish to pair with Greek food. They roast slowly with lemon and garlic, which acts almost like a marinade and deeply flavors the potatoes.

Ingredients

Units Scale

1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon coarse kosher salt, or to taste
freshly ground black pepper
2 pounds baby Yukon Gold potatoes, scrubbed and cut in half
6 large cloves garlic, miced
Grated zest and juice of 1 lemon (about 1/4 cup juice)
1/4 cup extra-virgin olive oil, plus more for serving if desired
1 1/4 cup chicken or vegetable broth or homemade stock
1/2 cup coarsely chopped flat-leaf parsley

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Instructions

Position one rack in the center of the oven, and one rack 6 inches from the top. Preheat oven to 400 degrees F.
Mix oregano, thyme, paprika, salt and pepper in a small bowl.
Stir potatoes, garlic, lemon zest, lemon juice, olive oil and spice mix in a 9 by 19 broiler-safe baking dish or cast iron skillet. Pour broth around the potatoes, leaving the oil and spice coating if possible. Cover with foil and transfer to the oven on the rack in the middle of the oven. Bake the potatoes until they are fork tender, 30 to 40 minutes.
Remove foil and place the baking dish or skillet on the upper oven rack. Turn on the broiler to high heat. Broil the potatoes until they are browned and crisped, about 3 minutes.
Remove the potatoes from the oven. Add parsley and season with additional salt and olive oil if desired. Serve hot.

Notes

Storing Leftovers: Transfer any leftover potatoes into a large resealable airtight container or snap lock container. Pour any broth into the container too, the potatoes will continue to soak up the cooking liquid like marinade and they will get even more flavorful! Refrigerate up to four days.

To Reheat: Reheat the Greek lemon potatoes in a skillet, covered with a lid, on the stovetop over medium-low heat. Stir occasionally and cook until the potatoes are steaming hot all the way through, about 6 minutes. Add additional parsley for serving if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Oven
Cuisine: Greek

Nutrition

Serving Size: 1 cup
Calories: 272
Sugar: 1 g
Fat: 17 g
Carbohydrates: 27 g
Fiber: 6 g
Protein: 4 g