Greek Lemon Potatoes
Slow-cooked Greek potatoes, infused with the zesty essence of lemon, serve as the perfect accompaniment. Roasted with mustard, oregano, and olive oil, these potatoes achieve a melt-in-your-mouth perfection, adhering to the authentic recipe that excludes chicken broth for a pure, delectable experience.
Ingredients
- 6 large yellow potatoes, peeled and cut into thin wedges
- ¾ cup water
- ½ cup lemon juice
- ⅓ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes in a single layer in a large baking dish or roasting pan.
- Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
- Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.
Nutrition
Calories: 399kcalCarbohydrates: 53gProtein: 6gFat: 19gSaturated Fat: 3gSodium: 151mgPotassium: 45mgFiber: 5gSugar: 1gVitamin C: 14mgCalcium: 9mg
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