Greek Lemon Potatoes

November 3, 2022

Written by Judy DeLorenzo

We are blessed to have an ambiance filled restaurant in our area called Yia Yia’s Greek Kitchen. Yia Yia means grandmother in Greek; their authentic menu was inspired by the owner’s grandmother. One of my favorite things on their menu is Greek Lemon Potatoes, and with the wait staff’s help, I was able to successfully recreate their recipe.

The secret is to cook the potatoes low and slow for hours, tightly covered so they don’t dry out. In addition to lemon juice, they are flavored with an unexpected ingredient – yellow mustard. This super easy recipe is a must try; the potatoes come out sooooo creamy good. Plus their cheerful, sunshiny yellow color brightens any meal. Tonight I served them with the Greek Style Lentil Soup recipe from my cookbook 🙂

Yia Yia’s makes their Greek Lemon Potatoes with Yukon Gold potatoes. We grow several varieties, but not Yukon Gold, so I substituted with another called Elba and they came out fantastic. Any thin skinned yellow or white variety should work for this recipe. I chose to leave the potatoes unpeeled.

Greek Lemon Potatoes cooked in baking dish — Greek Lemon Potatoes – creamy goodness

Method Overview

Pour lemon juice over quartered potatoes
Brush yellow mustard mixture onto each potato
Cover and bake low and slow for 2 hours

Greek Lemon Potatoes in baking dish ready for the oven — *Prepared and ready for the oven*

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5 from 3 votes