Lemony greek roasted potatos in a baking tray with a side bowl of grainy mustard

Lemony Greek Roasted Potatoes


  • 1 kg medium to large sized white potatoes, peeled
  • 3 garlic cloves, finely chopped or grated
  • 1 tbsp Smak Dab Mustard Hot Honey Jalapeño Mustard
  • 1 tbsp Smak Dab White Wine Herb, Honey Horseradish, or Curry Dijon Mustard 
  • 4 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 1 tbsp dried oregano
  • ½ cup extra virgin olive oil
  • ½ tsp Kosher salt 
  • ¼ tsp freshly ground black pepper 


  1. Preheat the oven to 400 degrees F. 
  2. To cut the potatoes into wedges, first cut the potato lengthwise in half, then cut the halves lengthwise two more times into thirds. You should have 6 pieces per potato. Next, cut each wedge horizontally.
  3. Add the wedges to a large pot and cover with water. Bring to a boil, reduce to medium high heat and par cook the wedges for about 10 minutes, until they are still firm and crispy, and not cooked through. Drain well and lay out into a large baking dish. (a 9 x 13” dish or roaster works well)
  4. In a small bowl, mix together garlic, mustard, lemon juice, oregano, olive oil, salt and pepper. Mix well and pour over the potatoes. (At this point you can continue to the next paragraph and roast the potatoes, or you can refrigerate the potatoes in the sauce to marinade for 2 hours to overnight)
  5. Making sure the potatoes are in a single layer and not overlapping too much in the baking dish, cover with foil or a lid and bake for 45 minutes. Toss the potatoes and roast uncovered for another 30-40 minutes, or until they are crispy on the edges.