Roasted Greek Lemon Potatoes

Based on Roasted Greek Lemon Potatoes by Christina Xenos.

I first had Greek Lemon Potatoes at a Greek restaurant on the boardwalk of Ocean City, Maryland and have been in love with them ever since. They’re extremely easy to make, addictive, and make for an easy yet popular dish to bring to potlucks.

Ingredients

  • 2 lbs potatoes, cut into wedges

  • 1/3rd cup of extra virgin olive oil

  • 4 garlic cloves, minced (a teapsoon of garlic powder is also okay)

  • 1 tablespoon dried oregano

  • 1/2 cup broth (chicken or vegetable); water is also okay

  • 2 teaspoons kosher salt (use more if you’re not using broth)

  • 1 teaspoon black pepper

  • 2 lemons (juice and zest)

  • 1/4th cup of mustard (optional! but adds a great layer of flavor)

Directions

  • Preheat oven to 425F

  • Cut potaties into wedges or halves

  • Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons of salt, pepper, oregano, and mustard (if you’re using it)

  • Mix the lemon juice with your brother or water

  • Carefully pour into the pan around and between the potatoes, being careful not to wash the seasoning off of the potatoes

  • Roast potatoes for 30 minutes

  • Give potatoes a shake, then a toss, then roast for 15-20 minutes more until golden brown and crispy

  • Remove potatoes from oven

  • Garnish lightly with parsel (optional), more oregano, and an additional helping of lemon