Greek-Style Lemon-Oregano Potatoes

This is a recipe is from Jenny Rosenstrach’s The Weekday Vegetarians; she has also posted this recipe for Greek-Style Lemon-Oregano Potatoes on her substack. I was looking for a side to make with Instant Pot rôtisserie chicken, and I was afraid that this would be too similar, given that it’s also flavored with lemon and oregano, but it was perfect. Like, really, perfect. The texture was wonderful, and they were so flavorful! Mine didn’t even come out as golden-brown as they should have, and still they were a hit. I need to make these again! 

3 lbs. medium Yukon Gold potatoes, peeled and quartered 

kosher salt, to taste 

3 Tbsp. extra-virgin olive oil, plus more for drizzling 

¼ cup lemon juice (from 1 medium lemon) 

2 tsp. dried oregano 

freshly ground black pepper, to taste 

Place the potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil, then decrease heat slightly and aggressively simmer the potatoes for 10 minutes. (They do not have to be fully cooked.) Drain the potatoes. 

Meanwhile, preheat the broiler. Line a sheet pan with foil. 

Place the drained potatoes on the prepared sheet pan. Drizzle the olive oil all over the potatoes and, using a spoon or your hands, gently toss them to make sure every potato is coated in oil and turned flat-side down. Broil for 8 to 10 minutes, until the potatoes are golden brown. Transfer the potatoes to a serving bowl and toss with the lemon juice, oregano, salt, pepper, and another drizzle of olive oil.