Name: Baked Mustard Lemon Potatoes with Garlic and Oregano
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 pounds Yukon Gold potatoes; 3–4 garlic cloves, minced; 1/2 cup fresh lemon juice; 1/3 cup olive oil or avocado oil; 1/4 cup yellow mustard; 1 tablespoon dried oregano; 1 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup chicken broth (or vegetable broth for vegetarian version)

Jump to Recipe·Leave a Review

These Baked Mustard Lemon Potatoes with Garlic and Oregano are one of my favorite ways to turn a humble side dish into something bold and unforgettable. Tender Yukon Gold potato wedges soak up a punchy lemon-mustard marinade, then roast in the oven until they’re golden, crisp on the edges, and infused with flavor. It’s a perfect balance of savory, zesty, and aromatic that lifts any main dish it’s served with.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s comforting, vibrant, and incredibly easy to pull off. Here’s why I love it:

Unique Flavor Profile: The mix of yellow mustard and fresh lemon juice creates a tangy punch, while garlic and oregano round it out with warm, earthy tones.
Crispy and Tender Texture: Roasting at a high heat delivers perfectly crisp edges and a creamy, tender interior—everything I want in a roasted potato.
Simple Ingredients: I almost always have everything I need in the pantry or fridge—no fancy ingredients required.
Versatility: This dish works with just about any protein—from grilled chicken and roasted fish to vegetarian mains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds Yukon Gold potatoes
3–4 garlic cloves, minced
1/2 cup fresh lemon juice
1/3 cup olive oil or avocado oil
1/4 cup yellow mustard
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chicken broth (or vegetable broth for a vegetarian version)

Directions

I preheat the oven to 425°F to ensure the potatoes bake up with a crisp exterior.
I peel the Yukon Gold potatoes and cut them into wedges, making sure they’re all relatively uniform so they cook evenly.
I mince the garlic finely and combine it with lemon juice, mustard, oil, oregano, salt, and pepper directly in a 9×13-inch baking dish.
I toss the potato wedges in the marinade right in the dish until they’re evenly coated.
Then, I arrange the potatoes in a single layer, flat-side down, which helps them brown beautifully.
I pour the chicken broth around the potatoes, not over them, so they bake in the flavorful liquid.
I cover the dish tightly with foil and bake for 40 minutes, until the potatoes are tender.
I remove the foil and return the dish to the oven for 10 more minutes to let the tops brown and the liquid reduce.
If I want an even crispier finish, I broil them for 2–3 minutes at the end—just enough to get those golden edges.

Servings and timing

This recipe yields 4–6 servings as a side dish.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Spicy Kick: Sometimes I add a pinch of chili flakes or cayenne to the marinade for a little heat.
Fresh Herbs: Swapping dried oregano for fresh rosemary or thyme gives the dish a different herbal profile.
Whole Grain Mustard: I’ve also used whole grain mustard for a slightly milder flavor and a nice texture.
Vegan Version: I simply replace the chicken broth with vegetable broth to make it completely plant-based.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When reheating, I pop them back into a 400°F oven for 10–12 minutes to bring back the crispiness. The microwave works in a pinch, but the texture is best when reheated in the oven.

FAQs

Can I leave the skins on the potatoes?

Yes, I sometimes do. The skins add extra texture and nutrients, especially if I’m using organic Yukon Golds.

What kind of mustard should I use?

I use standard yellow mustard for that classic tang, but Dijon or whole grain mustard works if I want a sharper or more textured twist.

Can I make this dish ahead of time?

Yes. I often prep the potatoes and toss them in the marinade a few hours ahead, then bake them just before serving.

What can I serve with these potatoes?

I like pairing them with roasted chicken, grilled meats, or even a fresh salad. They also go great with tzatziki or garlic aioli on the side.

How do I make them crispier?

Laying the potatoes flat-side down, using high oven heat, and broiling at the end all help. I also avoid overcrowding the pan so steam doesn’t build up.

Conclusion

These Baked Mustard Lemon Potatoes with Garlic and Oregano are the kind of side dish that always ends up stealing the show. They’re easy to make, packed with flavor, and feel both comforting and exciting. Whether I’m making them for a casual dinner or as part of a big spread, they always deliver. Once I tried them, I knew they’d become a regular in my rotation.