Greek Lemon Potatoes - Ouzo & Olive Oil

Ingredients

8 medium gold potatoes
4 cloves garlic thin sliced
2 bay leaves
½ cup olive oil
2 tbsp lemon juice
1 tbsp mustard
2 tsp oregano
1½ tsp sea salt
½ tsp black pepper

Instructions

Preheat oven to 400℉ convection (425℉ for a standard oven)
Peel the potatoes and rinse well in cold water to remove extra starch.
8 medium gold potatoes
Cut each potato into 4 wedges (long and narrow). Place the potato wedges in a roasting pan in a single layer.
Add the sliced garlic and bay leaves to the roasting pan with the potatoes.
4 cloves garlic, 2 bay leaves
Add the olive oil, lemon juice, mustard, oregano, sea salt, and black pepper to a bowl and whisk to combine.
½ cup olive oil, 2 tbsp lemon juice, 1 tbsp mustard, 2 tsp oregano, 1½ tsp sea salt, ½ tsp black pepper
Pour the olive oil mixture over the potatoes, and stir well to coat.
Cover the pan with a lid or foil. Bake covered for 30 minutes. Remove the pan from the oven and stir the potatoes. Bake uncovered for an additional 30 minutes.

Notes

Reheating: Place the leftover potatoes in a single layer in your air fryer (I have this one). Set your air fryer to 350ºF and cook leftover potatoes for 5-7 minutes until heated through and crispy.

Nutrition

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