Greek Lemon Potatoes

Photography by Faith Danielle

One of my favorite restaurants in LA was a tiny little Greek place on Larchmont Boulevard. It was so delicious and fresh and completely family-friendly. They served slow-roasted potatoes that were heavenly, and I have tried and tried to recreate the goodness at home. But there always seemed to be something missing… until now!

I poured over recipe after recipe, and I noticed that yellow mustard kept popping up in ingredient lists. So, I thought I would give it a try. And, oh boy! I’m glad I did! This is the closest thing to my beloved lemon-y potato dream, and it’s SO EASY!

I paired them with Ina Garten’s fail-proof and delicious Lemon Chicken Breasts, which I thoroughly recommend doubling the recipes because you will want leftovers, I promise! 

Ingredients:

• Cooking spray

• 4 cloves garlic

• 1/2 cup freshly squeezed lemon juice

• 1/3 cup olive oil, preferably Greek

• 1/4 cup yellow mustard

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 2 pounds Yukon Gold potatoes

• 1/2 cup water

Directions:

1.     Pre-heat oven to 425

2.      While oven is heating, Peel and slice potatoes.

3.     Whisk together all ingredients (except water) in a large mixing bowl.

4.     Add potatoes and toss to coat.

5.     Evenly spread coated potatoes wedges in a greased baking dish, add water, and tightly cover with aluminum foil.

6.     Bake for 1 hour (until tender) and then uncover for 15-20 minutes.

If you make this dish, please share it with us on Instagram! We would love to see it.

Enjoy!

Xx
Jo