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lemon herb potatoes recipe

Lemon-Herb Potatoes

Spuddy
Tender potatoes baked with a zesty lemon-herb mixture, perfect for any meal.
Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine greek
Servings 8
Calories 227 kcal

Ingredients
  

  • ½ cup reduced-sodium vegetable broth
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh dill plus more for garnish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grated garlic from 4 small garlic cloves
  • teaspoons dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds Yukon Gold potatoes scrubbed and cut into 1-inch-thick wedges
  • 1 large lemon sliced ¼-inch thick

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Lemon-Herb Mixture: In a 9x13-inch casserole dish, whisk together the vegetable broth, olive oil, lemon juice, chopped dill, Dijon mustard, grated garlic, dried oregano, salt, and pepper.
  • Add the Potatoes: Add the potato wedges to the casserole dish and toss until evenly coated with the lemon-herb mixture.
  • Arrange the Lemon Slices: Arrange the lemon slices over the potatoes.
  • Bake the Potatoes: Bake for about 1 hour, stirring every 20 minutes, until the potatoes are fork-tender.
  • Serve: Toss the potatoes and serve, garnished with additional dill if desired.

Notes

  • Ensure the potatoes are cut into uniform wedges for even cooking.
  • You can adjust the amount of lemon juice and herbs to suit your taste preferences.
  • For a spicier version, add a pinch of red pepper flakes to the mixture.
Keyword Lemon Herb Potatoes