Greek Lemon Potatoes Recipe

Flavor-packed Greek Lemon Potates are coated with a lemon garlic mustard sauce and roasted to perfection. Enjoy with Greek chicken, roasted pork loin, grilled steak, or baked fish.

Course side

Cuisine Greek

Keyword Greek lemon potatoes recipe, how do you make Greek lemon potatoes, how to make Greek lemon potatoes. lemon potatoes, lemon Greek potatoes, lemon potatoes Greek

Prep Time 15

Cook Time 50

Servings servings

Calories 246kcal

Author Beth Pierce

Ingredients

2 lemons juiced
¼ cup extra virgin olive oil
2 tablespoons yellow mustard
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 teaspoons dried oregano
4 cloves garlic chopped
2 ½ lbs Yukon gold potatoes peeled and cut into thick wedges
⅓ cup low-sodium chicken broth or chicken stock
Lemon Wedges and fresh parsley for garnish

Instructions

Preheat oven to 400 degrees. Grease a large roasting pan, baking dish, or large-rimmed baking sheet with shortening or butter.
In a large bowl, whisk together the lemon juice, olive oil, yellow mustard, salt, pepper, oregano, and garlic.
Add the potatoes to the bowl and stir to coat. Spread the potatoes over the prepared pan.
Pour the chicken broth over the potatoes as evenly as possible.
Cover the pan with aluminum foil and roast for 30 minutes. Remove the cover and roast for another 20 minutes or until lightly browned and cooked through.

Notes

Yukon gold potatoes are slightly waxy potatoes, and they are my go-to for this recipe. You can use Russet potatoes, but they will not be as creamy.
For best results, peel the potatoes. The flavor of the sauce bakes right on the potatoes, creating a delicious coating.
Use dried oregano, as fresh oregano can be bitter.
Vegetable broth or vegetable stock can be substituted for the chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or the air fryer for best results. They can also be heated in the microwave at reduced power.
To freeze, first, cool completely. Then add the potatoes to a sturdy freezer container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven, air fryer, or microwave.

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