Greek lemon potatoes

Dave finally confessed that it was a guarded secret that took him 20 years to wrangle out of his Greek friend, a former restauranteur. “It’s mustard,” he said. “Not fancy mustard. Just plain old yellow mustard.”

YIELD: Serves 6 to 8
PREP TIME: 10 minutes
COOK TIME: 1 hour 15 minutes to 1 hour 20 minutes


  • Cooking spray
  • 4 cloves garlic
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup olive oil, preferably Greek
  • 1/4 cup yellow mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 pounds Yukon Gold potatoes
  • 1/2 cup water


  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.
  2. Coat a 9×13-inch baking dish with cooking spray.
  3. Coarsely chop 4 garlic cloves and place in a large bowl.
  4. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.
  5. Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine.
  6. Pour everything into the baking dish and spread into an even layer.
  7. Pour 1/2 cup water over the potatoes.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake until the potatoes are fork tender, about 1 hour.
  10. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.

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