Oven Baked Greek Lemon Potatoes
Fork soft, tender potatoes oven baked in lemon and oregano for a delicious side dish. The perfect accompaniment to any main entree.
Equipment
- large pan, at least 9x13
- Aluminum Foil
- large mixing boil
- citrus juicer
Ingredients
- 3 lbs potatoes yukon gold or yellow
- 1/4 cup olive oil
- 2 tbsp dried oregano
- salt and pepper, to taste
- 2 lemons, juiced
Instructions
- Preheat oven to 400 degrees.
- Peel the potatoes and rinse.
- Slice potatoes into wedges. You don't want them too thin (they will fall apart) but you don't want them too thick as they will take much longer to cook. Ideally, the wedges are slightly less than 1/4 inch thick.
- In a bowl, dress the potatoes with olive oil, salt, pepper, oregano and lemon juice. Mix well. Pour evenly into your pan. (I use a spatula to get all the seasonings out too! No speck gets left behind)
- Add about 1/4 inch of water to the bottom of your pan. Potatoes shouldn't be completely covered but there should be enough for them to sit in.
- Cover with aluminum foil and bake for about 45-60 minutes.
- Check to make sure that the potatoes have gotten soft enough. You don't want them mushy but they should be cooked enough! Then uncover and put them back in the oven for about 15-20 minutes or until your desired crispiness is achieved!