Baked Mustard Lemon Potatoes
A delightful dish featuring roasted Yukon Gold potatoes infused with mustard, lemon, garlic, and oregano, perfect as a side for any meal.
Servings: 6 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges These potatoes are creamy and hold their shape well after roasting.
- 3–4 cloves fresh garlic, finely minced Garlic adds an irresistible aroma and flavor.
- 1/2 cup freshly squeezed lemon juice The acidity brightens up the dish.
- 1/3 cup olive oil or avocado oil This provides richness and helps achieve a crispy texture.
- 1/4 cup smooth yellow mustard The mustard adds a fantastic tangy depth.
- 1 tablespoon dried oregano Oregano complements the other flavors.
- 1 teaspoon sea salt Essential for enhancing the overall taste.
- 1/8 teaspoon freshly ground black pepper For a bit of warmth.
- 1 cup chicken broth This helps keep the potatoes moist.
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.
Marinade
- In a baking dish, combine minced garlic, lemon juice, olive oil, mustard, oregano, salt, and black pepper.
- Whisk until blended to create a flavorful marinade.
Cooking
- Add the potato wedges to the dish, toss to coat, and arrange in a single layer with the flat sides down.
- Pour chicken broth around the potatoes, cover the dish with foil, and bake for 40 minutes.
- After 40 minutes, remove the foil and bake uncovered for another 10 minutes. Broil for an additional minute if extra crispiness is desired.
Serving
- Serve and enjoy these tantalizing roasted potatoes as a side dish.
Notes
For added kick, incorporate a splash of hot sauce into the marinade. Optional toppings include freshly chopped parsley or dill. If short on time, microwave the potato wedges for a few minutes before baking to cook faster.