Baked Mustard Lemon Potatoes with Garlic and Oregano
A delightful side dish with golden wedges of Yukon Gold potatoes, infused with lemon juice, garlic, and oregano, perfect for any meal.
Servings: 6 servings
Calories: 250kcal
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes These potatoes are creamy and buttery, perfect for baking.
Marinade
- 3-4 cloves fresh garlic, finely minced Fresh garlic enhances the flavor profile.
- 1/2 cup freshly squeezed lemon juice Brightens up the dish with a refreshing tang.
- 1/3 cup olive oil or avocado oil Adds richness and helps the potatoes become tender.
- 1/4 cup smooth yellow mustard Provides a unique depth of flavor.
- 1 tablespoon dried oregano Adds earthy notes and a hint of Mediterranean flair.
- 1 teaspoon sea salt, or to taste Essential for enhancing all the flavors.
- 1/8 teaspoon freshly ground black pepper Adds just the right amount of spice.
- 1 cup flavorful chicken broth Adds moisture and a rich backdrop.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel the Yukon Gold potatoes and cut them into evenly sized wedges.
- Mince the fresh garlic finely.
- In a baking dish, combine the minced garlic, lemon juice, olive oil, yellow mustard, oregano, salt, and pepper. Whisk until well-blended to create a marinade.
- Toss the potato wedges in the marinade until evenly coated.
- Arrange the coated potato wedges in a single layer with the flat side down.
- Pour the chicken broth around the potatoes and cover the dish with foil.
Baking
- Bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for an additional 10 minutes.
- Optional: Broil for 2-3 minutes for extra crispiness.
Serving
- Serve the potatoes warm as a side dish.
Notes
Consider marinating the potato wedges for a couple of hours for deeper flavor. Experiment with different herbs or add a touch of spice. Leftovers can be mixed into a potato salad with yogurt, veggies, and herbs.