This Easy Roasted Tiny Lemon Potatoes recipe is an all-time favourite side dish for dinner parties, family dinners, or quick weeknight meals. This recipe is inspired by traditional Greek lemon potatoes with the addition of crumbled feta and creamy honey mustard sauce.
These tiny potatoes require minimal effort, and the result is creamy, well-seasoned, lemony potatoes that everyone will enjoy!
Creamer potatoes are harvested to be small and have a buttery and creamy taste. I love using gold creamer potatoes because they cook in less time, hold their shape well when roasting in the oven, and they are the perfect side for quick weeknight meals. The crumbled feta and creamy honey mustard sauce elevate this simple side dish!
Helpful Tips When Making Tiny Greek Potatoes
- Creamer potatoes have thin skin, so you won’t need to peel off the skin before roasting.
- There is no need to cover the potatoes with aluminum foil or line the baking dish with parchment paper since these potatoes will absorb the flavours of the oil, butter, and lemon juice.
- You’ll want to use a deeper baking dish as opposed to a thin baking sheet
- When storing any leftover potatoes, make sure to keep them with the remaining liquid from the pan since it’s really flavourful
FREQUENTLY ASKED QUESTIONS
Why Are Creamer Potatoes Perfect For This Recipe?
Tiny potatoes like boomer gold creamer potatoes are often similar in size, so it’s easy to make sure that they’ll cook evenly. Smaller potatoes roast faster in the oven, so that’s why I love using tiny potatoes for this recipe!
With just over 30 minutes of cooking time, this easy recipe makes a delicious quick side dish during the week or for dinner parties when the oven is in high demand.
What Can I Substitute For Creamer Potatoes?
You can substitute fingerling potatoes, small waxy mini potatoes, Yukon Gold, or red bliss little potatoes. The key is to use a medium waxy, firm potato with a fluffy texture that is great for roasting. If you’re using a larger potato like Yukon Gold, you may want to cut each potato into quarters (like in these oven-roasted Greek lemon potatoes) to speed up the cooking time or allow for a longer roasting time in the oven.
The roasting time will increase based on the size of your potatoes. The smaller the potato, the faster it will cook.
Dairy-Free Alternative For Greek PotatoesÂ
Suppose you’d like to make these potatoes dairy-free. In that case, you don’t need to add the butter from the recipe, and you can substitute your favourite vegan feta cheese instead of regular feta cheese or omit the feta cheese altogether.
HOW TO MAKE GREEK LEMON POTATOES: STEP BY STEP
STEP 1: Preheat your oven to 375 degrees Fahrenheit on convection bake.
STEP 2: Place the potatoes in a large bowl or strainer and rinse them well with warm water. Drain the water and dry the potatoes with a paper towel or dry cloth.
STEP 3: Slice all of the potatoes in half. Cutting them in half will help the potatoes cook faster, absorb more of the flavour, and get slightly crispy.
STEP 4: Transfer the sliced potatoes to a large baking dish.
STEP 5: Pour olive oil and lemon juice over the potatoes and use your hands to mix the potatoes. Add in the chopped garlic. Cut up the butter into small cubes and place the butter evenly over the potatoes. Add all of the spices (seasoning salt, pepper, garlic powder, and dried oregano) to the potatoes and use your hands to mix the spices into the potatoes.
STEP 6: Once your oven has preheated, place the potatoes in the oven for 35 minutes or until you can pierce the potatoes easily with a fork.
STEP 7: Once the potatoes are cooked, remove the baking dish from the oven and stir the potatoes once more.
STEP 8: Drizzle the honey mustard sauce over the potatoes and sprinkle them with crumbled feta cheese. Top with fresh rosemary and additional dried oregano (other options for garnish and extra flavour include fresh thyme or fresh parsley)
STEP 9: At this point, your Greek creamy lemon potatoes are all done! If you’d like, you can stir the potatoes one more time to mix together the creamy honey mustard sauce, crumbled feta, and fresh herbs.
STORING & RE-HEATING
How Do I Store Creamer Potatoes?
If you’re planning to save this recipe for a later date but have already bought your potatoes, then creamer potatoes can be stored in a cool and dry area in your kitchen or garage for up to two weeks. They shouldn’t be exposed to direct sunlight or stored in the fridge when uncooked.
How Do I Store Leftover Tiny Lemon Potatoes?
Roasted potatoes should be at room temperature before storing them in the fridge. Then, cover them with plastic wrap or in an airtight container, and they can be refrigerated for up to three days.
To warm the potatoes up again, simply toss them on a rimmed baking sheet and re-heat at 375 degrees Fahrenheit for about 10 minutes or until warmed up. If you’re in a rush, toss potatoes into a microwave-safe dish and reheat them in the microwave for approximately 45 seconds.
This easy tiny lemon potatoes recipe topped with crumbly feta cheese, dried oregano, and creamy honey mustard sauce is the perfect side dish to try this week!
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Tiny Roasted Greek Lemon Potatoes
Equipment
- Baking sheet
Ingredients
Roasted Tiny Lemon Potatoes
- 1.5 lbs. tiny creamer potatoes 680 grams
- 2 tablespoons salted butter slightly softened
- 1/4 cup extra virgin olive oil
- 1 small lemon approximately 1/4 cup of lemon juice - remove the lemon seeds from the lemon juice before adding the lemon juice to the potatoes
- 1 tablespoon seasoning salt you can add more or less if you'd like
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried oregano
- 3 garlic cloves peeled and chopped
- 1/4 cup crumbled feta cheese you can add more if you'd like!
- 2 sprigs fresh rosemary for garnish
Creamy Honey Mustard Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
Instructions
- Preheat your oven to 375 degrees Fahrenheit on convection bake.
- Place the potatoes in a large bowl or strainer and rinse them well with warm water. Drain the water and dry the potatoes well with a paper towel or dry cloth.
- Slice all of the potatoes in half (this will allow them to cook faster, absorb more of the flavour, and get slightly crispy).
- Transfer the sliced potatoes to a large baking dish.
- Pour the olive oil and lemon juice over the potatoes and use your hands to mix the potatoes. Add in the chopped garlic. Cut up the butter into small cubes and place the butter evenly over the potatoes. Add all of the spices (seasoning salt, pepper, garlic powder, and dried oregano) to the potatoes and use your hands to mix the spices into the potatoes.
- Once your oven has preheated, place the potatoes in the oven for 35 minutes or until you can pierce the potatoes easily with a fork.
- Once the potatoes are cooked, remove the baking dish from the oven and stir the potatoes once more.
- Drizzle the honey mustard sauce over the potatoes and sprinkle them with crumbled feta cheese. Top with fresh rosemary and additional dried oregano (other options for garnish and extra flavour include fresh thyme or fresh parsley).
- At this point, your Greek creamy lemon potatoes are all done! If you'd like you can stir the potatoes one more time to mix together the creamy honey mustard sauce, crumbled feta, and fresh herbs.
Notes
- Creamer potatoes have thin skin so you won't need to peel off the skin before roasting.
- For the small potatoes to cook evenly they should all be similar sizes
- For this recipe, you won't need to cover the potatoes with aluminum foil or line the baking dish with parchment paper since you'll want the potatoes to cook in the oil, butter and lemon juice.
- You'll want to use a deeper baking dish as opposed to a baking sheet
- When storing any leftover potatoes, make sure to keep them with the liquid from the pan since it's really flavourful
Nutrition
Date Published: January 2, 2022
Great content! Keep up the good work!