Greek Lemon Potatoes – Yukon gold baby potatoes are cooked in a mixture of garlic, lemon juice, chicken broth, and a secret ingredient to make for the best roasted potatoes you’ve ever had!
Lately, we’ve been in a dinner rut, which I am sure is something you’ve all been going through as well. You have your main go-to recipes and you stick to them because you know they work for the whole family. But then, at least once a month, you get this feeling that you want to break from pattern and try something new. These potatoes were that recipe for us this past month.
This recipe for incredible Greek Lemon Potatoes is a new side dish you can easily add to your weeknight routine. The potatoes are so flavorful and tender but also with a little crispiness. This recipe definitely helped us switch things up a bit without adding much prep time.
Here are my Greek Lemon Potatoes!
The secret to roasting vegetables
Roasting vegetables is one of my favorite ways to cook them. It adds so much flavor without adding calories. However, there is a key to roasting vegetables correctly: the perfect amount of heat. Vegetables need the right amount of heat to get perfectly brown but not mushy. This is usually an oven between 425 to 450 degrees.
Additionally, I always use a dark-coated nonstick pan to help the veggies brown quickly. Dark pans absorb heat better and thus help the veggies get brown fast. However, this makes dark pans bad for baking since it browns cookies/cakes fast but leaves the centers raw.
Greek lemon roasting sauce
These potatoes are coated in a “sauce” and then added to a roasting pan to cook for about 45 minutes. The sauce is made from traditional Greek flavors such as garlic, lemon, oregano, and olive oil. However, there is a special ingredient that is also present but maybe not super traditional in Greek cooking: yellow mustard.
The yellow mustard not only makes the potatoes beautifully yellow but adds a yummy tang that is hard to pinpoint if you didn’t know there was mustard in the recipe.
Tips & Tricks
- Make sure the baking pan is not crowded or the potatoes will not absorb the liquid or brown properly. If you need to use a bigger pan or remove some potatoes from your pan, so be it.
- I highly suggest using a metal pan for this recipe, if you have it. The metal pan helps the potatoes brown because it retains heat well. But don’t worry if you don’t have one – you may just need to cook the potatoes a little longer to get them to brown well.
Greek Lemon Potatoes
- ⅓ cup fresh lemon juice
- ⅓ cup olive oil
- 2 tablespoons yellow mustard
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1½ teaspoons salt
- 1½ pounds baby Yukon gold potatoes halved.
- ½ cup low-sodium chicken broth
- Preheat oven to 425 degrees. Add lemon juice, olive oil, yellow mustard, minced garlic, oregano, and salt together in a small bowl. Whisk together to combine. Add halved baby Yukon gold potatoes and stir until evenly coated.
- Place potatoes and excess sauce into 9×13 metal pan, with potatoes facing cut side down. Bake potatoes in a preheated oven for 20 minutes. Pour chicken broth over the potatoes and continue cooking until most of the liquid is gone and potatoes are browned and fork-tender, about another 40 minutes.
- Remove from oven and let potatoes cool for 5-10 minutes before serving.
These potatoes are such a big hit in our house. We have them weekly. Even the picky 5 year old loves them. Thank you for sharing the recipe!!!!
Mama Maggie's Kitchen says
Delish!! I could eat that today and tomorrow and the next day. lol
I made these potatoes to go with my Greek chicken, and what an amazing side dish! This recipe should get 10 stars!
Have a great week!
These Greek potatoes came out so great! The lemon and the mustard gave them that extra bit of tang.
I love that you used lemon in this recipe! These potatoes were instantly elevated from average to exceptional!
Lori | The Kitchen Whisperer says
Oh my goodness! I am always looking for a new potato recipe and this one is exceptional! I’m loving the flavors in this especially the lemon! So clever! Thank you for sharing!
Jacqueline Debono says
I’m always on the look out for new potato recipes. These Greek lemon potatoes look so good. Love the addition of mustard in the sauce! Pinning for later!
Potatoes are a perfect side dish! They compliment pretty much any meal. I love the lemon flavor, going to try this recipe this weekend!
Helen Little says
I love Greek food, and these look and sound delicious! I love the mustard addition.
HEATHER PERINE says
Oh man we are in a dinner rut too! But I always roast up some veggies – so I’m SO making this next week. Loving all the flavors, and can’t go wrong with adding mustard!
Deborah Brooks says
Ooh I love the addition of mustard in here! Potatoes are always a hit at our house. Can’t wait to try
This is the ultimate side dish! I can’t wait to make your recipe for the family!
Greek potatoes is one of my favourite side dishes. So easy to make and full of flavours.
The best way to make potatoes! Loved this recipe. Thank you for sharing!
From my first glimpse of that very first (gorgeous!) picture at the top of your post, I was so excited to make these! The addition of mustard, with that little tangy note of interest is sheer genius!
Jacqueline Meldrum says
On my goodness those sound so tasty. I’m saving this recipe for later x
I have been in that same dinner rut. Thank you for sharing this delicious recipe. My family loved it and it was so easy to make!
oh yum this looks so good!!! I love lemon Greek potatoes I really wanna make these.
Enriqueta E Lemoine says
These Greek Lemon Potato look so yummy. I already saved the recipe on my Pinterest potato recipe board. Thanks for sharing!
Jen @ JENRON DESIGNS says
Yum these sound so tasty a perfect side dish for any meal, I need to try your recipe ASAP!
Patricia @ Grab a Plate says
I love roasted potatoes, and yours look so tasty! I love the added lemon – always brightens everything up. I don’t think I’ve used lemon with potatoes before and I can’t wait to try this!
Soft and tender and juicy. Potatoes are yum and your recipe is awesome. I am in for it.
You are so right on the dinner rut… Between work and the lingering restrictions, my creativity is shot by dinnertime. These look like a great way to energize any meal, though. I look forward to adding these to this week’s menu!