Authentic Greek Lemon Potatoes
Authentic Greek lemon potatoes are slowly baked until very soft and mellow. Along with fresh lemon juice, plenty of olive oil and oregano.
Servings: 4
Calories: 409kcal
Equipment
- aluminum foil
Ingredients
- 1100 grams / 2.4 pound medium-sized potatoes
- 6 tablespoons extra virgin olive oil
- 1 + ⅔ teaspoon dried oregano
- 4 tablespoons lemon juice fresh
- 1 teaspoon honey
- ¼ teaspoon mustard powder
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 180°C / 356°F.
- Peel the potatoes and cut them into wedges. About 4 cm (1.5-inch) thick.
- Add them to a 28 x 18 cm (11 x 7-inch) baking dish or baking pan.
- Drizzle the olive oil on top. Sprinkle the potatoes with the oregano and season them with salt and pepper.
- In a small bowl or cup add the mustard powder, garlic powder, honey, and lemon juice. Mix very well and pour over the potatoes.
- Rub the mixture all over the potatoes very well. Then pour 1 cup of water (250 ml) into the pan from the side (so you don't rinse the potatoes).
- Cover the pan with aluminum foil. Bake for about 1 hour and 15 minutes. Prick a potato with a knife. It should feel very soft and mellow.
- Remove the aluminum foil and raise the oven's temperature to 200°C / 392°F.
- Bake for another 15-20 minutes until the potatoes get deep golden on the edges. They needn't get crispy. But if you prefer them crisp then leave them to roast a bit longer.
- Remove the potatoes from the oven, cover the pan again with the foil and let them stand for 30 minutes before serving.
- You can serve them with a feta dip like these: Htipiti (red Pepper Feta Dip), or Whipped Feta Dip (Tirokafteri).
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 51g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 17mg | Potassium: 1188mg | Fiber: 6g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 60mg | Calcium: 48mg | Iron: 3mg