Description
Also known as patatas lemonates, these Greek lemon potatoes are so easy to make and receive a hint of turmeric for a special spin.
Ingredients
Scale
- 5 large yukon or russet potatoes
- 2 lemons (juiced)
- 4 tbsp olive oil
- 2/4 cup water
- sea salt (pepper, and dried oregano to taste)
- 1/4 tsp turmeric (optional)
Instructions
- Pre-heat oven to 425f degrees.
- Scrub and peel potatoes well under water and slice into wedges, try to keep them all similar thickness/size so they cook evenly.
- Add sliced potatoes to a large glass baking dish or a casserole dish will do. Make sure the potatoes fit in a single layer.
- Add over top: water, lemon juice, olive oil and all seasonings. Mix together with a wooden spoon or hands to make sure potatoes are evenly coated.
- Cover the baking dish with tin foil and bake for 30 minutes with tin foil, then uncovered for approx. 15 minutes until golden. Stick potatoes to confirm when they’re done.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side
- Cuisine: Greek