Baked Mustard Lemon Potatoes with Garlic and Oregano
These Baked Mustard Lemon Potatoes with Garlic and Oregano are a flavor-packed side dish that transforms simple Yukon Gold potatoes into golden, crispy wedges bursting with zesty lemon, bold mustard, and savory herbs. Roasted to perfection with garlic, oregano, and broth, this Mediterranean-inspired dish pairs beautifully with chicken, fish, or vegetarian mains.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Baking, Roasting
- Cuisine: Mediterranean, Greek-Inspired
- Diet: Vegetarian
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)
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cut potatoes into wedges.
- In a 9×13-inch baking dish, mix garlic, lemon juice, mustard, oil, oregano, salt, and pepper.
- Toss potato wedges in the marinade until fully coated.
- Arrange wedges flat-side down in a single layer.
- Pour broth around the potatoes (not over them).
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake for another 10 minutes.
- Broil for 2–3 minutes if desired for extra crisp edges.
Notes
- Leave skins on for added texture and nutrients.
- Whole grain or Dijon mustard can be used instead of yellow mustard.
- For a vegan version, use vegetable broth.
- To prep ahead, marinate potatoes in advance and bake just before serving.
- Reheat in the oven to retain crispiness.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
