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.
- 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
- 9 x 12 baking dish preferably with cover
- parchment paper and foil if baking dish doesn't have cover
- 6 Yukon Gold potatoes (or other thin skinned yellow/white potatoes), washed and quartered
- 2 lemons, juiced
- 2 Tablespoons yellow mustard, such as Woodstock brand
- 1 Tablespoon olive oil, optional
- 1/2 teaspoon Himalayan sea salt
- Preheat oven to 250ºF
- Arrange the potatoes single layer on a baking dish
- Evenly pour the lemon juice over each potato.
- Stir the mustard, olive oil, and salt together. Brush this mixture onto each potato.
- Bake, tightly covered, for 2 hours or until the potatoes are creamy.
- Cover the baking dish with parchment paper.
- Hold the parchment paper in place with foil; use two sheets if necessary to create a good seal.