Greek lemon potatoes

Greek lemon potatoes 🍋🥔😍 These melt in your mouth and have all the flavor you’re looking for. The trick is to slow-roast them so that they get slightly caramelized without going too brown. My other little secret is to add mustard. It adds a little something without making the potatoes taste like mustard. Try it if you haven’t already!
One last tip: If you’re in the states, don’t even think about making these with any other potato but Yukon gold or yellow potatoes. They’ve got the creamy texture you want.
What do you like to serve with these potatoes? 💙

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#RECIPE
6 large yellow potatoes, peeled and cut into thin wedges
3/4 c (180ml) water
1/2 c (120ml) lemon juice
1/3 c (75ml) EVOO
1 tbsp mustard
1 tsp dried Greek oregano
salt & pepper to taste
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Arrange potatoes in a single layer in a large baking dish or roasting pan. Mix together all remaining ingredients. Pour over potatoes and stir to coat. Bake in a preheated 350 F (180 C) oven for 75-90 minutes, carefully stirring halfway through. Potatoes should be tender and nearly all excess liquid should be evaporated. Add more water halfway through if drying out too quickly.