Lemony Potatoes (and Potato Skin Crisps)
Retrieved in June 2020 from NYT Cooking.
- 6 yukon gold potatoes
- 1⁄2 cup of olive oil
- 1⁄2 cup of chicken broth
- 4 lemons (zested and juiced)
- 1 tablespoon of dried oregano
- freshly ground black pepper
- kosher salt
Preheat the oven to 450F. Peel potatoes and quarter into a large bowl. For a side treat, toss the skins with olive oil, salt, and pepper, then roast at about 350F. They turn into a nice little treat while you make the rest of your meal!
Combine the quartered potatoes with olive oil, chicken broth, lemon juice, and dried oregano. Mix well to coat the potatoes. (At this point, you can let them sit in their juices or bake immediately.)
I prefer to line baking sheets with foil to make cleanup easier, but it’s not necessary. Arrange the potatoes in an even layer, spaced out, and with cut-side down. Pour the remaining liquid onto the sheets.
Roast, flipping halfway through, until dark and crispy (about 1 hour). If it isn’t crispy enough, put them under the broiler (check frequently!). Top with more salt and pepper.