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 to 6
Calories: 380kcal
Equipment
- aluminum foil
Ingredients
- 1 Kilograms (2.2 pounds) potatoes
- 80 ml (⅓ cup) extra virgin olive oil
- 1 tablespoon mild mustard
- 80 ml (⅓ cup) fresh lemon juice
- 1½ teaspoons dried oregano
- 2 garlic cloves coarsely chopped
- fine sea salt
- ground pepper
- 80 ml (⅓ cup) water, vegetable, or chicken stock
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 baking dish or baking pan that fits them almost in a single layer. It's okay if they are a bit overcrowded and a few slightly overlapping
- Combine olive oil, mustard, and lemon juice in a small bowl. Drizzle over the potatoes.
- Season with salt, pepper, and dried oregano.
- Add also the garlic and toss to combine. Mix and toss the potatoes well, then spread them evenly.
- Pour the water or stock in through the side of the pan so you don't rinse the potatoes.
- Cover the pan with aluminum foil.
- Bake for about an hour or until the potatoes are very tender.
- Uncover and bake for 15-20 minutes more until there's only olive oil left in the pan and the potatoes turn slightly browned around the edges.
- Serve with feta cheese for a simple, old-fashioned meal or with meat or fish dishes. They go with everything really!
- TIP: If you let them sit for an hour or two before serving, they get even better!
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 57mg | Potassium: 1094mg | Fiber: 6g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 2mg