These Greek Roasted Potatoes Changed My Life (Seriously!)

The Best Greek roasted potatoes ever, baked with lemon, oregano, fresh dill, and Dijon mustard for a zesty Polish twist. Golden, flavorful, and easy to make—perfect for any meal!

Recipe:
1.5 kg (3.5 lbs) white potatoes ( I use Yukon gold), cut into wedges (cut halves into 3 wedges)
2 cups water OK
¼ cup olive oil
1 tsp salt (plus more to taste)
½ tsp black pepper
2 tbsp Dijon mustard
2–3 garlic cloves, minced(picture has only 1 but I end up putting 2 large once)
1 tbsp fresh thyme leaves
A handful of fresh dill, divided (half for roasting, half for garnish)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
½ lemon, juiced

Instructions
Preheat oven to 415°F (210°C).Cut potatoes into wedges: slice in half, then cut each half into 3 wedges.In a large baking dish, whisk together olive oil, water, lemon juice, mustard, garlic, thyme, dill (half), oregano, smoked paprika, garlic powder, salt, and pepper. Three slices of lemon optional. Toss in the potatoes until fully coated.Roast uncovered for 20 minutes, then stir and flip the potatoes.Continue roasting for another 50 minutes (time may vary depending on wedge size), until potatoes are tender, golden, and the sauce has thickened into a rich, almost gravy-like coating.Sprinkle with the reserved fresh dill before serving.

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Music: No.4 Piano Journey Esther Abrami

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Disclaimer: I’m not a doctor. Please always consult with your medical professionals about your health and needs, especially if you are taking medication or if you are pregnant. Please always do your research.