Authentic Greek Lemon Potatoes

Ingredients

• 1 Kilograms (2.2 pounds) potatoes
• 80 ml (1/3 cup) extra virgin olive oil
• 1 tablespoon mild mustard
• 80 ml (1/3 cup) fresh lemon juice
• 1 1/2 teaspoons dried oregano
• 2 garlic cloves (coarsely chopped)
• fine sea salt
• ground pepper
• 80 ml (1/3 cup) water, vegetable, or chicken stock

Instructions

1. 1

   Preheat oven to 180°C / 356°F.

2. 2

   Peel the potatoes and cut them into wedges. About 4 cm (1.5-inch) thick.

3. 3

   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

4. 4

   Combine olive oil, mustard, and lemon juice in a small bowl. Drizzle over the potatoes.

5. 5

   Season with salt, pepper, and dried oregano.

6. 6

   Add also the garlic and toss to combine. Mix and toss the potatoes well, then spread them evenly.

7. 7

   Pour the water or stock in through the side of the pan so you don't rinse the potatoes.

8. 8

   Cover the pan with aluminum foil.

9. 9

   Bake for about an hour or until the potatoes are very tender.

10. 10

    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.

11. 11

    Serve with feta cheese for a simple, old-fashioned meal or with meat or fish dishes. They go with everything really!

12. 12

    TIP: If you let them sit for an hour or two before serving, they get even better!