Baked Mustard Lemon Potatoes with Garlic and Oregano
A delectable side dish featuring vibrant flavors of lemon and mustard, complemented by garlic and oregano, perfect for any occasion.
Servings: 6 servings
Calories: 185kcal
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes These potatoes have a creamy texture and buttery flavor.
- 3–4 cloves fresh garlic Minced for a robust, aromatic foundation.
- 1/2 cup freshly squeezed lemon juice Adds brightness and acidity that balances the dish.
- 1/3 cup olive oil or avocado oil For a rich, smooth coating that enhances flavors.
- 1/4 cup smooth yellow mustard Infuses zestiness and depth.
- 1 tablespoon dried oregano Provides an earthy note that complements the potatoes beautifully.
- 1 teaspoon sea salt Enhances all flavors.
- 1/8 teaspoon freshly ground black pepper Adds a subtle heat.
- 1 cup flavorful chicken broth Provides moisture and depth during baking.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and cut the potatoes into evenly sized wedges.
- Mince the garlic and set it aside.
- In a baking dish, combine the minced garlic, lemon juice, olive oil, mustard, oregano, salt, and black pepper. Whisk until blended.
- Add the potato wedges to the mixture and toss to coat evenly.
- Arrange the potatoes in a single layer.
- Pour chicken broth around the potatoes, cover with foil, and bake for 40 minutes.
- Remove the foil and bake uncovered for another 10 minutes, or until golden.
- For an extra crispy texture, broil for 2–3 minutes, keeping an eye to prevent burning.
- Serve and enjoy!
Notes
For better results, parboil the potatoes for 5 minutes before coating. Experiment with different mustards and add fresh herbs for a pop of freshness.