Greek Lemon Roasted Potatoes
Greek Lemon Roasted Potatoes- tossed in a mixture of olive oil, lemon, mustard, and herbs, these crispy gems are sure to become your new favorite way to eat potatoes!
You haven’t had potatoes until you’ve had Greek Lemon Potatoes.
This is coming from a true potato lover. I’ve had them all. Scalloped, mashed, smashed and roasted, baked, boiled…you name it. It doesn’t how much cheese, sour cream, or whatever else you like to add to your potatoes, they can’t beat the tangy deliciousness of these bad boys.
I was actually inspired to make them after watching Erin Ireland’s Instagram stories one day. Just a warning, her feed is full of drool worthy vegan food. You may find yourself rushing to the kitchen to eat after looking at her pictures.
Naturally, after seeing her whip up a similar Greek Potato recipe, I knew I had to try them. Her version involves roasting them for about an hour but I’m impatient so I boiled mine first to help speed up the cooking process. But the boiling part is optional if you’d rather stick to the bake-only method.
So what makes these so tasty is a simple marinade of minced garlic, lemon juice, oregano, mustard and olive oil. It’s so basic but man does it make for the best crispy taters.
That’s pretty much all there is to it. Dice them, boil for about 5 minutes, toss in the marinade and roast until crispy.
They would make an excellent option to serve for Mother’s Day brunch this weekend too. Maybe with mimosas and cupcakes? Because that’s a totally normal combination in my book. ;)
Greek Lemon Roasted Potatoes
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2lbs medium sized potatoes, diced into 2” cubes
- 2 garlic cloves, minced
- 2 tablespoons dijon mustard
- 4 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon dry oregano
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt & pepper
- fresh parsley for serving (optional)
Bring a large pot of water to a boil then add the diced potatoes. Cook for about 5 to 7 minutes, just until soft. (Make sure to set a timer so they don’t overcook! You don’t want mushy potatoes.) Strain and set aside to cool.
Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together minced garlic, mustard, lemon juice, oregano, olive oil, and salt & pepper. Once the potatoes have cooled, add them to the bowl and gently toss until evenly coated.
Transfer the potatoes to the lined baking sheet. Space them out so that there is at least 1/2-inch between each. Bake in the oven for 20 to 25 minutes, until crispy and light golden brown. Serve warm and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I will be cooking these potatoes very soon – no doubt , thank you for reminding us how beautiful potatoes can be xx
Thanks Laura! I hope you enjoy them!
These look so good and easy to make.
Girl staaaaaaahp!! These potatoes look amazing! So packed with flavor! I want the whole bowl! ;)
I love using fresh lemon on veggies. Looks so good — and the recipe looks so easy to whip up too!
This marinade looks TO DIE FOR!! I’m so lazy when it comes to potatoes. I either roast them with a little salt and pepper or mash them. But this I need to try!! Thanks for sharing <3
Oh my goodness… dijon on potatoes is SO dreamy! Boiling, IMHO, is essential to get that cream center we’re all after! Erin’s work is dreamy indeed! Delicious, Sarah!
Yum!!! I LOVE using mustard on potatoes so I know I would love these. And by love, I mean eat the whole tray myself :)
Oh yes, I could certainly do the same, lol!
These potatoes were lovely with the chopped parsley on top of the golden nuggets, and delicious too. I think it’s true that boiling and then roasting results in a creamier inside. Thanks for a great recipe!
I’m so happy you liked them, Vivian! Thank you for the feedback. :)
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