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.