Greek Lemon Potatoes

4–5 large russet potatoes, peeled and cut into wedges

3 lemons, juiced (about ½ cup juice total)

8 cloves garlic, minced

2 teaspoons salt

Freshly ground black pepper, to taste

1½ tablespoons dried oregano

1 tablespoon Dijon mustard

2 cups vegetable broth

½ cup olive oil or 3 tablespoons butter

Preheat oven to 400°F (200°C)
Peel and cut russet potatoes into thick wedges and set aside
In a large casserole dish, whisk together the lemon juice, minced garlic, salt, pepper, oregano, Dijon mustard, vegetable broth, and olive oil until well combined
Place the potato wedges directly into the marinade in the casserole dish and toss well to coat all the potatoes evenly
Bake uncovered for 40 minutes
Remove from the oven, stir the potatoes gently, and spoon some of the sauce over them
Return to the oven for another 30–40 minutes, or until the potatoes are tender, golden brown, and most of the liquid has been absorbed or thickened
Optional — squeeze a little extra fresh lemon juice over the top and sprinkle with a pinch more oregano before serving
Optional tip: For crispy edges, broil for 5 minutes at the end of baking

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m