Your two new favorite roasted potatoes: Lemon Crispy Wedges (LCW) VS Cubed, Boiled, and Roasted (CBR)
If you love lemon and love potatoes you will be crazy about both of these recipes. The Lemon Crispy Wedges (LCW) taste a bit more like fries and the Cubed, Boiled, and Roasted (CBR) are crispy on the outside and creamy on the inside – a bit more hashbrowny. Both are seasoned the same way but the difference is in the cut and prep of the potatoes. I can’t wait to hear which ones you like best. As for me, I can’t decide. I love them both equally and have them both in the potato rotation in our house. I give you LCW first, and then be sure to scroll down for the CBR recipe.
Lemon Crispy Wedges (LCW)
ingredients
- ½ cup chicken broth (you can use water if needed)
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (from 3 to 4 lemons)
- 1 tablespoon kosher salt
- 3 pounds large potatoes (about 6), peeled then cut into wedges (as pictured below)
- 1 tablespoon dried oregano
- Flaky salt and black pepper, for serving
steps
- Heat oven to 450℉.
- Peel and slice potatoes as pictured below.
3. Pour the chicken broth, olive oil, lemon juice, and kosher salt on to a rimmed baking sheet.
4. Add potato wedges and coat in the mixture.
5. Arrange in a single layer on the pan and sprinkle with oregano.
6. Roast the potatoes, flipping halfway through. Roast them until they are dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with sea salt and freshly ground pepper. Enjoy!
Cubed, Boiled and Roasted (CBR)
ingredients
- ½ cup chicken broth (you can use water if needed)
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (from 3 to 4 lemons)
- kosher salt
- 3 pounds large potatoes (about 6), peeled then cut into cubes (as pictured below)
- 1 tablespoon dried oregano
- Flaky salt and black pepper, for serving
steps
- Pre-heat oven to 425℉.
- Bring a large pot of water with 2 tbsp of kosher salt to a boil.
- While waiting for the water to boil, peel and dice up the potatoes into cubes.
- Once water is boiling, add the potatoes and bring to another boil. Once boiling, simmer for approximately 8 minutes.
- Drain the potatoes and place them back in the now empty pot with the lid back on. Give the potatoes a shake inside the pot to make their edges uneven.
- Transfer the potatoes to a baking rack over a baking sheet and allow them to dry for at least 15-20 minutes.
- Prepare another rimmed baking sheet with the chicken broth, lemon juice, olive oil and 1 tbsp of kosher salt. Gently add the now-cooled potatoes, coat them gently with the liquid mixture. Make sure they are placed in one layer. Sprinkle with dried oregano.
- Roast the potatoes on the middle rack of the oven for 55-60 minutes, turning them over halfway through the cooking time.
- Transfer the potatoes to a serving platter and season with sea salt only as needed.
Ok, so get to it and let me know which potato wins the contest in your house!
Redgate Kitchen 