Greek Lemon Potatoes

My best friend growing up was Greek. Greeks are wonderful people and growing up where and when we did, it was natural that they adopt the long skinny blond kid into their extended family. I would often eat Dino’s mom’s (Her name was Poppy) wonderful food. I remember her chicken lamb dishes and her wonderful potatoes.

The first recipe I cam up with for these potatoes didn’t seem to be anything like the ones Dean’s mom made. In fact, to me they were kind of bland. So I went back to researching available recipes to try to get closer.




2.5 lbs. golden potatoes or small red bliss potatoes washed and cut into wedges

1/2 cup of Lemon Juice

1 Tbsp  of fresh oregano, chopped

3 Tbsp  of fresh parsley, chopped

3 cloves Garlic minced

1/3 cup chicken broth

1/3 cup of good olive oil

1/4 cup yellow mustard

1 tsp kosher salt

coarse ground pepper

Smoked Paprika to taste


  1. In a large bowl add garlic, salt, lemon juice, olive oil, mustard, oregano, and coarse ground pepper. Whisk to combine,
  2. Add potatoes and mix to coat with mixture. After coating the potatoes, pour the contents of the bowl into a baking dish in an even layer. Pour chicken broth over the potatoes
  3. Cover the baking dish with aluminum foil
  4. Preheat the oven to 425 degrees
  5. Roast for about 1 hour minutes uncover and bake for 15-20 minutes more until the liquid is gone and the potatoes are brown.