Greek Lemon Potatoes
A simple and vegan recipe for the best Greek lemon potatoes. A traditional Greek and Mediterranean dish that you’ll love! These potatoes are full of flavor and aromas of lemon and herbs. They are crispy on the outside and soft and juicy on the inside! A perfect dish to be served with everything. Ideal for lunch, dinner, and holiday tables!
- 1 k potatoes , peeled
- 1 large lemon , fresh squished juice
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 cloves garlic , minced
- 1 tbsp mustard
- 1/4 cup olive oil
- 1 cup hot water
Preheat the oven to 220 ° C.
Peel the potatoes and cut them into wedges, and add them to a baking dish.
In a bowl combine the olive oil, lemon juice, mustard, minced garlic, water, and season with salt, pepper, oregano, and thyme. Mix with a wire whisk until it becomes an aromatic broth.
Pour to your potatoes the broth mixture. Mix well to coat well all the potatoes.
Bake for around 30 minutes.
Remove the pan from the oven and turn the potatoes so that they will be cooked and become crispy all over.
Bake for another 30 minutes.
- Served: Served with
- cauliflower "meatballs",
- tzatziki sauce,
- Adjust the amount of garlic and lemon according to your taste.
- Replace dried oregano and thyme with fresh.
- Storage: Serve immediately and keep leftovers in an airtight container in the fridge for up to 4 days.