Greek Lemon Potatoes
Crispy, tangy Greek lemon potatoes (patates fournou) roasted with a secret mustard-lemon marinade. Golden on the outside, creamy inside — just like they make them in Greek tavernas.
Servings 5 -7
Calories 418kcal
Ingredients
- 7 large russet potatoes or red-skin potato peeled (optional), cut into wedges (or quartered)
- Juice of 3-4 lemons
- 5 tbsp olive oil
- ¼ cup yellow mustard
- season to taste - good quality salt is great here
- 2-3 tbsp. dried oregano
- 1 tbsp. garlic powder or 4 garlic cloves finely minced or both
Variation: Lemon Garlic Baby Potatoes with Whipped Feta
- 1.5 lbs baby potatoes, halved
- 1 pint baby tomatoes
Lemon garlic sauce
- juice of 1 lemon
- ¼ cup olive oil
- 1 tbsp yellow mustard
- 1 tbsp dried oregano
- 3 garlic cloves, pressed
- 1 ½ tsp salt
- ½ tsp pepper
For the whipped feta
- ¾ cup crumbled feta cheese
- ¾ cup full fat Greek yogurt
- zest of one lemon
- 1 tbsp olive oil
- 1 tsp salt
Garnishes
- 2 tbsp finely chopped parsley
- 1 tsp dried oregano
- extra squeeze of lemon
Instructions
- Preheat oven to 400F.
- Line a baking sheet with parchment and set it aside. You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment. Both are fine.
- Into a large mixing bowl add lemon juice, olive oil, mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano and garlic and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
- Transfer to a baking sheet.
- Cook for 55 minutes at 400F.
- Once ready serve in a bowl or sharing plate style!
Variation: Lemon Garlic Baby Potatoes with Whipped Feta
- Preheat the oven to 375F.
- Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
- Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
- To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
- Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
- Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
- To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, squeeze of lemon juice and extra pinch of salt and pepper.
Video
[adthrive-in-post-video-player video-id="P8RpccVX" upload-date="2023-07-06T00:00:00.000Z" name="Greek Style Potatoes" description="This Greek potatoes recipe is the best Greek potato recipe you'll have. They are so delicious and make a great side dish."]
Notes
- For extra crispiness finish your potatoes off with a 5-minute broil in the oven
- If mustard isn't your favorite, you can still make the recipe without the mustard.
- For the baby potatoes recipe variation, you can make the whipped feta ahead of time and store in the fridge until you're ready to serve with the roasted potatoes and tomatoes.
Nutrition
Serving: 1 | Calories: 418kcal | Carbohydrates: 77.7g | Protein: 9g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.4g | Sodium: 74.1mg | Fiber: 5.7g | Sugar: 5.2g
