Ingredients 1 kg potatoes (about 5 potatoes) 2 lemons (juice) 2 tbsp mild mustard A little salt Freshly ground pepper 1/2 cup olive oil 1 tsp dried oregano 1 clov. garlic with the skin still on Equipment Baking tray TAGS SIDE DISHES POTATO SIDE DISHES LENTED FOOD VEGAN VEGETARIAN TSIKNOPEMPTI Ingredients 1 kg potatoes (about 5 potatoes) 2 lemons (juice) 2 tbsp mild mustard A little salt Freshly ground pepper 1/2 cup olive oil 1 tsp dried oregano 1 clov. garlic with the skin still on Instructions Peel the potatoes and wash them well. Cut them into wedges (each one into 6 long pieces). Place the potatoes in a baking tray. Add the whole garlic clove with its skin on. Sprinkle with salt and pepper. Preheat the oven to 180ºC with the fan on. Squeeze the lemons into a bowl. Add the mustard, oregano, and olive oil. Whisk them together and pour over the potatoes in the tray. Mix everything in the tray so the potatoes are well coated with oil. Cover the dish with aluminum foil. Place the baking tray on the middle rack of the oven and bake for about 1 hour, until the potatoes are golden all around and tender inside. (Bake for 30 minutes with the tray covered so they soften, then uncover and continue baking for about 30 more minutes until golden all around and left with just the oil.) Tips Instead of the juice of two lemons, you can use one lemon and half a cup of water. TAGS SIDE DISHES POTATO SIDE DISHES LENTED FOOD VEGAN VEGETARIAN TSIKNOPEMPTI
