Wow, these potatoes are SOOO flavorful!!! The best side dish with any protein, BBQ skewers or in a salad bowl. The longer you marinade the potatoes the more flavor they will have. You can also make these with cooked/baked leftover potatoes. Simply slice the cooked potatoes into wedges, marinade and bake according to the instructions below. The cooked potatoes actually absorb more of the marinade and flavor. If making with pre-cooked potatoes, make sure to reduce the baking time as they will take less time to crisp up. If you do not have left over cooked potatoes to use, simply follow the instructions below. ENJOY!
Lemon Greek Crispy Potatoes
- 4 large red skin potatoes
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 2 tbsp fresh lemon juice
- 1 tbsp yellow mustard
- 1/2 tbsp dried oregano
- 3/4 tsp salt
- 1/4 tsp black pepper to taste
Wash and cut potatoes into wedges. Place potatoes into a 9" x 13" baking pan.
In a medium dish combine oil, garlic, lemon juice, mustard, oregano, salt and pepper. Drizzle sauce over the potatoes. Toss until the potatoes are fully covered.
Marinade for 1-2 hours. Bake at 400F for 40 minutes, flipping 1/2 way through the time. If your oven has a convection setting, cook under this setting as it will make the potatoes more crispy than just the bake setting.
Serve with a wedge of lemon to drizzle juice over potatoes for additional flavor.