Prep 10 mins
Cook 1 hr 30 mins
- 8 potatoes
- 236.59 ml water
- 59.14 ml lemon juice
- 59.14 ml olive oil
- 2 garlic cloves, minced
- 9.85 ml salt
- 9.85 ml oregano
- 4.92 ml pepper
- Heat oven to 325 and place potatoes that have been peeled and cut lenghtwise into thick wedges in a roasting pan.
- Combine remainder of ingredients and pour over potatoes. Bake for approximately 1 1/2 to 2 hours or until done. Serve with chicken breast souvlaki, greek salad, pita and tsatziki dip. Very good!
Lemon potatoes are a favorite in our house and cooked on the BQ are even better. I cut the recipe but other than that they were made as the recipe directed very tasty just love them.
Thank you for posting. Made for the diabetic forum July 2011.
Excellent easy potato dish. I served them with prawns, steamed new carrots & tossed green salad. I made enough for 6 serving and they were totally devoured by 4 Definitely a do again recipe
This recipe was amazing, I followed the recipe exactly and they turned out great. I served these with chicken souvlaki, greek salad, tzatziki and pita bread. My whole family loved them.. I think adding the water prevents them from sticking to the pan when they initially begin to cook. Best potato recipe I have found in a very long time.