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Recipe by: Alison Marras
Also known as patatas lemonates, these Greek lemon potatoes are so easy to make and receive a hint of turmeric for a special spin.
5 large russet potatoes
2 lemons, juiced
4 Tablespoons olive oil
2/4 cup water
sea salt, pepper, and dried oregano to taste
¼ teaspoon turmeric (optional)
Prep Time: 5min | Cook Time: 25min
Pre-heat oven to 425 °F.
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.
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