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Greek Lemon Potatoes

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 servings


  • cup fresh lemon juice
  • cup olive oil
  • 2 tablespoons yellow mustard
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • teaspoons salt
  • 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 9x13 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.