lemoni patatas, as promised

Remember how I had this fantastic Greek inspired meal last night?


Well, it would not have been the same without the lemoni patatas (aka lemon potatoes).  I’ve had a ton of variations on this tasty side dish, but I prefer small, slightly crispy, bite sized bits of lemony potatoey goodness.

Lemoni Patatas

  • 1 pound baby yukon gold potatoes
  • 1/4 cup extra virgin olive oil
  • the juice of half a lemon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon onion powder
  • 1/2 a teaspoon garlic powder
  • salt and pepper to taste

Preheat your oven to 400 degrees (425 if you have a convection oven). Next prepare a sheet pan by either lining it with parchment paper, or coating it with oil. I spray cooking spray (olive oil in this case), then wipe it with a paper towel to make sure the entire cooking surface is coated.

In a medium to large mixing bowl, combine all the ingredients listed except the potatoes. I like to squeeze the lemon over a strainer to catch the seeds, then dump in all my herbs and spices, and whisk until it’s emulsified. Oh, there’s another $3 word! Emulsified just means blending two wet ingredients that don’t mix well together like oil and water – in this case it’s the olive oil and lemon juice. This is what will coat your potatoes, but it also works as a delicious salad dressing.

Alright, now for the potatoes. These baby yukon golds are pretty small, so most of them can be halved. Some are slightly larger, so I quarter the bigger spuds. Not sure whether to halve or quarter? If it’s 1 1/4 inches or smaller – half it. Up to 2 inches (which should be the biggest potato in a bag of babies) – quarter it. Here’s a visual so you’ll know the difference between halved and quartered:

Now that all of your potatoes are cut to roughly the same size, even if it’s not the same shape, dump them in the bowl with your dressing, and toss to coat. Get your hands in it! Clean hands make for excellent mixers.

Once everybody is coated, spread them out on your prepared sheet pan. I like to start with all the potatoes flesh side down/skin side up, but what’s most important is that they’re in a single layer. We’re roasting, not steaming. Place your sheet pan on the center rack of your oven and set a timer for 15 minutes.


Make sure you turn your spuds every 15 minutes so they don’t stick, and brown evenly. Once they are golden brown all over, you’re ready to eat! If you stick to the baby yukon golds, it should take about 45 minutes. If you can’t find baby yukon golds, or your cuts aren’t quite as small as mine, it may take a full hour. Enjoy!