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roasted tiny potatoes with crumbled feta cheese and rosemary
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5 from 4 votes

Tiny Roasted Greek Lemon Potatoes

Easy and delicious tiny Greek lemon potatoes with olive oil, fresh lemon juice, garlic, and oregano. Greek lemon potatoes with creamy honey mustard sauce are the perfect side dish!
Prep Time15 minutes
Cook Time35 minutes
Additional Time5 minutes
Total Time55 minutes
Course: Sides + Sauces
Cuisine: Greek
Keyword: Greek potatoes, Greek side dishes, Lemon potatoes
Servings: 4 servings
Calories: 331kcal
Author: Ria Mavrikos

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

  1. Creamer potatoes have thin skin so you won't need to peel off the skin before roasting.
  2. For the small potatoes to cook evenly they should all be similar sizes
  3. 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.
  4. You'll want to use a deeper baking dish as opposed to a baking sheet
  5. When storing any leftover potatoes, make sure to keep them with the liquid from the pan since it's really flavourful

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 21g | Protein: 4g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 26mg | Sodium: 1938mg | Fiber: 3g | Sugar: 6g