Greek Lemon Potatoes

By Diana Moutsopoulos

4.91 / 5

10min

1h 15min

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6 large yellow potatoes peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste