Traditionally, Greek-style potatoes cook in the juices of lamb or chicken; this recipe achieves the same exceptional flavor with chicken stock. Adding the stock to the roasting pan early gives it time to saturate the spuds, while adding lemon juice later preserves tartness. |
For weeknight cooking or holiday hosting, the potato delivers time and time again. The proof is in our shatteringly crisp potatoes, a casserole that layers silky potatoes with cream and cheese, and superlative mashed potatoes for Thanksgiving. |
