Perfect choice! 🥔🍋🧄 These Baked Mustard Lemon Potatoes with Garlic and Oregano are a Mediterranean-style side dish — crispy on the edges, soft inside, and bursting with tangy, herby flavor. Here’s the full recipe:
🥔 Baked Mustard Lemon Potatoes with Garlic and Oregano
Ingredients (Serves 4–6)
- 2 lbs (900 g) Yukon Gold or russet potatoes, peeled and cut into wedges
- 3 tbsp Dijon mustard (or whole-grain for extra texture)
- Juice of 2 large lemons (about 6 tbsp)
- Zest of 1 lemon
- 4 cloves garlic, minced
- ⅓ cup olive oil
- 1 tbsp dried oregano (or 2 tbsp fresh)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup chicken or vegetable broth (optional, for extra tenderness)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat Oven
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan.
2. Prepare the Potatoes
- Peel and cut potatoes into thick wedges.
- Rinse in cold water and pat dry (this helps them crisp up).
3. Make the Marinade
- In a large bowl, whisk together Dijon mustard, lemon juice, lemon zest, garlic, olive oil, oregano, salt, and pepper.
- If you like softer potatoes with more flavor soak, add ½ cup broth.
4. Toss and Bake
- Add potatoes to the marinade and toss until fully coated.
- Arrange potatoes in a single layer in the baking dish.
- Pour any extra marinade over the top.
- Bake uncovered for 45–55 minutes, flipping halfway through, until golden brown and crispy at the edges, but tender inside.
5. Serve
- Garnish with chopped fresh parsley and extra lemon wedges.
- Serve hot as a side to roast chicken, lamb, grilled fish, or Mediterranean platters.
🍴 Tips & Variations
- For extra crispiness: Broil for the last 3–4 minutes.
- For a Greek-style version: Add a splash of white wine before baking.
- For spice lovers: Mix in a pinch of red chili flakes.
Would you like me to also write a complete Mediterranean dinner menu using these potatoes as the main side?
