Baked Lemon Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s), waxy
- Salt and pepper, from the mill
- 2 tablespoon olive oil
- 2 tablespoon thyme, fresher
- 2 tablespoon oregano, fresher
- 2 medium lemon (s)
- 100 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cut lengthways into thick wedges. Place the wedges in a large, flat baking dish and season with salt, pepper, oregano and thyme as required.
- Squeeze the lemons and pour the juice over the potato wedges along with the olive oil. Now add a good 100 ml of lukewarm water - the potato wedges should now be almost covered.
- Bake on the middle shelf in the preheated oven at 200 ° C top / bottom heat for about 50 minutes. The water should then evaporate and the potato wedges should be lightly browned.
- These potatoes go well with exotic meat dishes.
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