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Baked Mustard Lemon Potatoes with Garlic and Oregano

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These Baked Mustard Lemon Potatoes with Garlic and Oregano are crispy on the outside, tender on the inside, and bursting with zesty, savory flavor. Made with Yukon Gold potatoes, lemon juice, mustard, garlic, and herbs, this oven-roasted side dish is perfect for any meal.

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F.
  2. Peel and cut potatoes into wedges, leaving the skin on if desired for extra texture.
  3. In a baking dish, mix lemon juice, garlic, oil, mustard, oregano, salt, and pepper to create the sauce.
  4. Add potatoes and toss to coat evenly. Arrange wedges in a single layer, flat side down.
  5. Pour broth around (not over) the potatoes to help steam during baking.
  6. Cover with foil and bake for 40 minutes.
  7. Remove foil and continue baking for another 10 minutes until golden and crispy.
  8. Optional: Broil for 2–3 minutes to enhance crispiness.

Notes

  • Use vegetable broth for a vegetarian version.
  • Add rosemary, thyme, or red pepper flakes for variation.
  • Red potatoes and fingerlings also work well.
  • For best results, arrange potatoes flat side down for even browning.
  • Store leftovers up to 4 days and reheat in the oven for crispiness.

Nutrition

Find it online: https://recipesbyliza.com/baked-mustard-lemon-potatoes-with-garlic-and-oregano/