Baked Mustard Lemon Potatoes with Garlic and Oregano

Baked Mustard Lemon Potatoes with Garlic and Oregano are the kind of side dish that transforms an everyday meal into something bold and memorable. With crispy golden edges, a soft, flavorful center, and a zingy mustard-lemon glaze, these potatoes strike that perfect balance of tangy, savory, and aromatic. I love making these whenever I want to switch up my usual roasted potato routine—they’re simple, vibrant, and always get rave reviews.

Why You’ll Love This Recipe

I turn to this recipe whenever I want a side dish that’s both easy and full of character. The lemon and mustard bring sharp, refreshing notes, while the garlic and oregano add that warm, rustic depth I crave in baked dishes. The potatoes come out crispy and golden, and the broth helps lock in flavor and moisture. It’s a recipe I can make any time with ingredients I already have on hand, and it works just as well for a casual dinner as it does for something a little more special.

Ingredients

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

• Yukon Gold potatoes
• Fresh garlic, minced
• Fresh lemon juice
• Olive oil or avocado oil
• Yellow mustard
• Dried oregano
• Salt
• Ground black pepper
• Chicken broth or vegetable broth

Directions

Step One:
I start by preheating the oven to 425°F. This high heat ensures the potatoes get beautifully crispy on the outside.

Step Two:
I peel and cut the potatoes into wedges. If I’m in the mood for extra texture, I leave the skins on—they crisp up beautifully.

Step Three:
In a large baking dish, I mix together the lemon juice, minced garlic, oil, mustard, oregano, salt, and pepper. This forms the tangy, herb-infused sauce that will coat the potatoes.

Step Four:
I toss the potato wedges into the mixture, making sure they’re evenly coated. I arrange them in a single layer, flat side down, for even browning.

Step Five:
I pour the chicken broth around the potatoes—not over them—so it settles underneath, helping them cook through and absorb savory flavor.

Step Six:
I cover the dish with foil and bake for 40 minutes, then remove the foil and bake another 10 minutes until golden.

Step Seven (Optional):
For that extra-crisp finish, I broil them for 2–3 minutes, keeping a close eye so they don’t burn.

Servings and timing

This recipe serves 4–6 people and takes about 10 minutes to prep and 50–55 minutes to bake, including broiling time.

Variations

When I want to mix things up, I add a few sprigs of rosemary or thyme along with the oregano. I’ve also tried this with red potatoes and fingerlings, which work beautifully. For a vegan option, I use vegetable broth in place of chicken broth. And if I’m in the mood for spice, I add a pinch of red pepper flakes to the sauce mixture.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 375°F for 10–15 minutes, which helps the potatoes crisp up again. The microwave works too, but the oven keeps that crispy texture I love.

FAQs

Can I use other types of potatoes for this recipe?

Yes, I’ve used red potatoes and russets with great results. Just keep an eye on the texture, as cooking times might vary slightly.

Can I make these ahead of time?

Definitely. I often prep and marinate the potatoes in the sauce a day in advance. I store them in the fridge and bake when ready, adding about 5–10 minutes to the total cook time.

Can I use vegetable broth instead of chicken broth?

Yes, I’ve used vegetable broth when cooking for vegetarian guests and it works just as well, adding depth without overpowering the lemon and mustard.

What dishes pair well with these potatoes?

I like serving these with grilled chicken, baked fish, or lamb. They also go well with roasted vegetables or a fresh green salad for a lighter meal.

Do I have to broil them at the end?

Not at all, but I highly recommend it if you like extra-crispy edges. It gives the potatoes that irresistible finish.

Conclusion

These Baked Mustard Lemon Potatoes with Garlic and Oregano are a standout side that always leaves a lasting impression. The combination of zesty lemon, tangy mustard, and aromatic herbs makes each bite bright and flavorful. Whether I’m making them for a weeknight dinner or a special gathering, they’re always a hit. It’s the kind of dish that proves a few simple ingredients can go a long way when used just right.

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