Greek Lemon Potatoes
Servings: 6
Calories: 165kcal
Equipment
- 9 x 12 baking dish preferably with cover
- parchment paper and foil if baking dish doesn't have cover
Ingredients
- 6 Yukon Gold potatoes (or other thin skinned yellow/white potatoes), washed and quartered
- 2 lemons, juiced
- 2 Tablespoons yellow mustard, such as Woodstock brand
- 1 Tablespoon olive oil, optional
- 1/2 teaspoon Himalayan sea salt
Instructions
- Preheat oven to 250ºF
- Arrange the potatoes single layer on a baking dish
- Evenly pour the lemon juice over each potato.
- Stir the mustard, olive oil, and salt together. Brush this mixture onto each potato.
- Bake, tightly covered, for 2 hours or until the potatoes are creamy.
Notes
If your baking dish doesn't have a cover:
- Cover the baking dish with parchment paper.
- Hold the parchment paper in place with foil; use two sheets if necessary to create a good seal.