Greek Lemon Mustard Potatoes

These Greek lemon mustard potatoes roast in a bright mixture of lemon, garlic, oregano, mustard, olive oil, and broth. They become tender in the middle with deeply golden, lightly crisp edges.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 1 20

Total Time 1 30

Ingredients

▢ 1 kg yellow or waxy potatoes peeled and cut into wedges
▢ 3 garlic cloves finely minced
▢ 80 ml freshly squeezed lemon juice approximately 2 lemons
▢ 120 ml chicken broth
▢ 2 tablespoon mild mustard
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground black pepper
▢ 1 tablespoon dried oregano
▢ 100 ml extra virgin olive oil

Instructions

Preheat the oven to 355°F / 180°C. Peel 1 kg yellow or waxy potatoes and cut them into evenly sized wedges.
In a large bowl, whisk together 80 ml freshly squeezed lemon juice, 120 ml chicken broth, 2 tbsp mild mustard, 3 garlic cloves , minced, ½ tsp salt, ¼ tsp freshly ground black pepper, 1 tbsp dried oregano and 100 ml extra virgin olive oil.
Add the potato wedges and toss well until every piece is coated. Transfer the potatoes and all the liquid to a large baking dish, then arrange the wedges in a single layer with one cut side facing down.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil, carefully turn the potatoes, and spoon some of the pan juices over the top.
Return the potatoes to the oven uncovered and roast for another 30–40 minutes, or until tender in the middle with deeply golden edges. Serve warm with the remaining lemon and mustard pan juices spooned over the top.

Notes

Choose the Right Potatoes: I prefer yellow or waxy potatoes because they keep their shape while becoming soft and creamy in the middle. Very floury potatoes can break apart when you turn them.

Give Them Enough Space: I always use a large 9 × 13-inch (23 × 33 cm) baking dish so the wedges can sit in a single layer. When they are crowded, they steam instead of developing those golden edges.

Save the Pan Juices: A little lemon and mustard juice may remain after roasting, and I never leave it behind. Spoon it over the potatoes just before serving because it carries so much flavor.

Reheat Them Uncovered: Store cooled leftovers in an airtight container in the refrigerator for up to four days. I reheat them uncovered at 400°F/200°C so the edges become golden again instead of turning soft.

Nutrition