Authentic Roasted Greek Lemon Potatoes
Known for their rich flavor and crispy, golden-brown edges, Greek lemon potatoes are slow-roasted to perfection. The key to their delicious flavor is a fragrant marinade of olive oil, lemon juice, garlic, and oregano. The result is a tender, melt-in-your-mouth interior with a slightly caramelized, tangy, and savory crust. Greek lemon potatoes pair perfectly with grilled meats or seafood.
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Tips for Making the Perfect Greek Lemon Potatoes
Mustard
The secret ingredient in these roasted lemon potatoes is mustard. I use regular yellow mustard for it’s slightly tangy, yet smooth, vinegary taste. You can use Dijon mustard, but it has a sharper, more complex flavor and a noticeable white wine tang. Mustard creates the perfect blend of tangy and savory and will have everyone asking, “What’s the secret?”
Potatoes
Greek lemon potatoes are known to have a crispy, carmelized exterior and creamy interior. In order to perfectly blend these two textures, it’s best to use yellow potatoes. Yellow potatoes have a higher water content and creamier taste than Russet potatoes creating an irresistible side dish.
Reheating
If you somehow have leftovers, these reheat amazingly in an air fryer. (I have this air fryer and LOVE it!) Place the leftover potatoes in a single layer in your air fryer basket. Set your air fryer to 350ºF and cook leftover potatoes for 5-7 minutes until heated through.
Greek Lemon Potatoes
Ingredients
- 8 medium gold potatoes
- 4 cloves garlic thin sliced
- 2 bay leaves
- ½ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp mustard
- 2 tsp oregano
- 2 tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350℉ convection (375℉ for a standard oven)
- Peel the potatoes and rinse well in cold water to remove extra starch.8 medium gold potatoes
- Cut each potato into 4 wedges (long and narrow). Place the potato wedges in a roasting pan in a single layer.
- Add the sliced garlic and bay leaves to the roasting pan with the potatoes.4 cloves garlic, 2 bay leaves
- Add the olive oil, lemon juice, mustard, oregano, sea salt, and black pepper to a bowl and whisk to combine.½ cup olive oil, 2 tbsp lemon juice, 1 tbsp mustard, 2 tsp oregano, 2 tsp sea salt, ½ tsp black pepper
- Pour the olive oil mixture over the potatoes, and stir well to coat.
- Cover the pan with a lid or foil. Bake covered for 30 minutes. Remove the pan from the oven and stir the potatoes. Bake uncovered for an additional 30 minutes.
