Every Greek taverna serves these and every time I eat them, I wonder why I do not make them more often. Then I make them, eat the entire tray myself, and remember. The secret is the cooking liquid — a mix of lemon juice, olive oil, garlic, and chicken stock that the potatoes roast in. They absorb all that flavor while the tops get crispy and golden. It is basically the best of both worlds: creamy inside, crunchy outside, tangy everywhere. Do not be alarmed by how much liquid goes in the pan. T