Grekiska potatisar med citron och vitlök (Patates Riganates)

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1. 1
   Place rack in center of oven, preheat oven to 400°F.
2. 2
   Place 3 lb. baking potatoes, peeled, cut into 1½" cubes, in a single layer in a 13x9" metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.
3. 3
   Roast potatoes for 15 minutes. Add ½ cup chicken stock and toss to combine; bake 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–15 minutes more.
4. 4
   Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.
5. 5
   Sprinkle with 2–3 Tbsp. chopped fresh oregano. VARIATION: Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper. Editor’s note: This recipe for Greek roasted potatoes first appeared on Epicurious in May 2006. Head this way for more of our best potato recipes →