Baked Mustard Lemon Potatoes with Garlic and Oregano

These Baked Mustard Lemon Potatoes are tangy, savory, and bursting with flavor. The combination of lemon, garlic, and oregano creates a Mediterranean-inspired dish that pairs perfectly with chicken, fish, or lamb. Roasting the potatoes makes them crispy on the outside and tender on the inside.

Why You’ll Love This Recipe

Simple, wholesome ingredients.
Crispy texture with a zesty, herby flavor.
Perfect side dish for weeknights or holiday dinners.
Naturally vegan and gluten-free.

Ingredients

2 lbs (900 g) baby potatoes, halved
3 tbsp Dijon mustard
3 tbsp olive oil
2 tbsp fresh lemon juice
4 garlic cloves, minced
1 tbsp dried oregano (or 2 tbsp fresh)
1 tsp smoked paprika (optional)
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Make the Mustard Lemon Sauce

In a bowl, whisk together Dijon mustard, olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.

3. Coat the Potatoes

Place the halved potatoes in a large mixing bowl.
Pour the mustard lemon mixture over them and toss until fully coated.

4. Bake

Spread the potatoes evenly on the prepared baking sheet.
Roast for 35 to 45 minutes, flipping halfway through, until golden and crispy on the edges.

5. Serve

Garnish with fresh parsley and an extra squeeze of lemon juice.
Serve hot as a side dish.

Tips and Variations

Extra Crispy: Soak the potatoes in cold water for 20 minutes, then pat dry before roasting.
Spicy Kick: Add a pinch of red pepper flakes or cayenne to the sauce.
Different Herbs: Swap oregano for rosemary or thyme for a new flavor profile.
Meal Prep: Store leftovers in the fridge for up to 3 days and reheat in the oven to keep them crispy.

These Baked Mustard Lemon Potatoes with Garlic and Oregano bring bold, fresh flavors to your table and pair well with grilled meats, roasted vegetables, or a crisp salad.