Greek Lemon Potatoes
Sides
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
Directions
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.
Notes
The type of potato makes all the difference in this dish; use Yukon Gold or yellow potatoes for best results. Check occasionally to ensure the potatoes aren't drying out too much; add a little more water if needed.
The mustard is optional, but adds nice flavor without tasting of mustard. Use a Dijon, German, or even whole grain mustard.