Description
Delicious roasted Greek lemon potatoes with caramelized edges and creamy centers, infused with garlic and oregano.
Ingredients
- 1.2 kg floury (starchy) potatoes, peeled and cut into wedges about 4 cm long
- 70 ml fresh lemon juice
- Zest of 1 lemon
- 90 ml extra virgin olive oil
- 250 ml water
- 1 tablespoon Dijon mustard
- 2½ teaspoons dried Greek oregano
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 4 garlic cloves, lightly crushed
- 1 to 2 teaspoons fresh lemon juice, for finishing
Instructions
- Heat a fan oven to 200°C (about 390°F) with a rack in the middle.
- Peel the potatoes and cut them into wedges about 4 cm long. Put them in a 33 × 23 cm metal roasting pan.
- Whisk together the lemon juice, lemon zest, water, Dijon mustard, olive oil, oregano, salt, and pepper until combined.
- Pour the mixture over the potatoes, add the crushed garlic and toss well so every wedge is coated. Arrange the potatoes cut-side down.
- Roast at 200°C for 40 minutes, uncovered. The potatoes will start to soften.
- Turn the potatoes and spoon the lemony liquid over the tops. Roast for another 15 minutes.
- Increase the oven to 220°C (about 425°F) and turn the potatoes a second time, spoon over the liquid again.
- Finish roasting for another 15 to 20 minutes until golden and soft.
- Rest the potatoes for 5 to 10 minutes.
- Squeeze fresh lemon juice over the pan just before serving.
Notes
For best results, use a metal roasting pan and choose floury potatoes for creamy centers.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek