Baked Mustard Lemon Potatoes with Garlic and Oregano
A flavorful side dish of Yukon Gold potatoes roasted in a tangy mustard and lemon glaze, enhanced with garlic and oregano.
Servings: 6 servings
Calories: 220kcal
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes Creamy texture that pairs beautifully with mustard and lemon.
- 3-4 cloves fresh garlic Minced for a fragrant kick.
- 1/2 cup freshly squeezed lemon juice Adds a refreshing zing.
- 1/3 cup olive oil or avocado oil Helps to create a crispy exterior.
- 1/4 cup smooth yellow mustard Adds depth and tangy flavor.
- 1 tablespoon dried oregano Contributes aromatic earthy nuance.
- 1 teaspoon sea salt Enhances flavors.
- 1/8 teaspoon freshly ground black pepper For added spice.
- 1 cup flavorful chicken broth Keeps potatoes moist while infusing with flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel the Yukon Gold potatoes and cut them into evenly sized wedges.
- Mince 3 to 4 cloves of fresh garlic and set aside.
Combining Ingredients
- In a 9x13 inch baking dish, mix together the minced garlic, fresh lemon juice, olive oil, yellow mustard, oregano, sea salt, and black pepper. Whisk until well blended.
- Add the potato wedges to the glaze and toss to fully coat. Arrange in a single layer with flat sides down.
- Pour the chicken broth around the potatoes.
Baking
- Cover the baking dish tightly with foil and bake for 40 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes. Switch to broil mode for 2–3 minutes for extra crispiness, keeping a close watch.
Serving
- Transfer the potatoes to a serving dish and enjoy as a side for grilled meats or salads.
Notes
For a burst of flavor, add fresh herbs like parsley before serving. Optional: sprinkle paprika for smokiness or add an extra splash of lemon for pronounced citrus flavor.