Lemon Potatoes (Lemonates Patates)
Mediterranean food is my absolute favorite, and I fell even more in love with it when we traveled to Greece for our honeymoon, and then Italy last year for our 5th wedding anniversary. Nothing beats it in my opinion! I bought the "It's All Greek To Me" cookbook by Debbie Matenopoulos and it's quickly become my go-to cookbook. It's full of healthy, Mediterranean-diet style recipes. Last night I tried these Lemon Potatoes - delicious. They were also great for lunch today. Give these a go -- they'll be a big hit!
1/2 cup extra-virgin olive oil, plus more for the baking dish
1 1/2 pounds Yukon gold potatoes, peeled and cut into 4-6 wedges each
1 tsp sea salt
1 tsp yellow mustard
1/2 cup warm water
2-3 tb freshly squeezed lemon juice (1 lemon)
1/2 tsp freshly ground black pepper (optional)
Preheat the oven to 350 degrees. Lightly oil a 9x13 inch baking dish. Place the potatoes in the baking dish, season with the salt, and toss to combine (with clean hands, of course). In a small mixing bowl, whisk the mustard together with the warm water, lemon juice, and olive oil. Pour the mustard mixture evenly over the potatoes. Toss the potatoes again to make sure they are well coated. Spread them in an even layer and season with the pepper (if using). Cover with aluminum foil and bake for 40 minutes. Uncover and bake until golden, 15 to 20 more minutes. Enjoy!