Baked Mustard Lemon Potatoes with Garlic and Oregano
A delightful side dish of Yukon Gold potatoes marinated in a tangy mixture of lemon, garlic, and mustard, baked for a crispy exterior and tender interior.
Servings: 6 servings
Calories: 250kcal
Ingredients
Potato Base
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges Provides a buttery flavor and creamy texture.
Marinade
- 3-4 cloves fresh garlic, finely minced Adds bold aroma and depth of flavor.
- 1/2 cup freshly squeezed lemon juice Infuses a tangy brightness.
- 1/3 cup olive oil or avocado oil Provides a smooth, healthy fat.
- 1/4 cup smooth yellow mustard Contributes a subtle kick.
- 1 tablespoon dried oregano Adds earthy notes.
- 1 teaspoon sea salt Enhances flavors.
- 1/8 teaspoon freshly ground black pepper Adds slight warmth.
- 1 cup chicken broth Keeps the potatoes moist during baking.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and cut the potatoes into evenly sized wedges.
- Mince the garlic finely.
- In a baking dish, combine garlic, lemon juice, olive oil, mustard, oregano, salt, and black pepper. Whisk until blended.
- Toss the potato wedges in the marinade, ensuring they are evenly coated.
- Arrange the potatoes in a single layer, flat-side down.
- Pour chicken broth around the potatoes, cover with foil, and bake for 40 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes. For extra crispiness, broil for 2-3 minutes.
Serving
- Serve and enjoy as a delectable side dish.
Notes
For extra crispiness, parboil the potatoes for 5-7 minutes before marinating or experiment with different types of potatoes like Russet or sweet potatoes. Garnish with fresh herbs just before serving.