Greek Oven Roasted Potatoes with Creamy Mustard Dill Sauce
Jump to RecipeGreek roasted potatoes are famous for their crispy edges, tender centers, and zesty lemon-oregano flavor—but this recipe takes them to the next level with a delicious Polish twist. By adding fresh dill and creamy Dijon mustard, two classic ingredients in Polish cooking, these golden potato wedges become even more flavorful and aromatic. The lemony olive-oil sauce thickens as it bakes, coating every bite in a rich, gravy-like layer that’s perfect for family dinners, holiday spreads, or any night you crave hearty, Mediterranean comfort food with a unique herby kick.
Why These Ingredients Work So Well
- Potatoes – A staple in Polish kitchens, they’re hearty, satisfying, and soak up all the flavors beautifully.
- Dijon Mustard – A tangy Polish favorite that adds creaminess and depth.
- Fresh Dill – One of Poland’s most beloved herbs, it brightens and freshens the dish.
- Thyme – Adds earthy, herbal undertones that balance the richness.
- Lemon Juice – A classic Greek touch that brings zest and lightness.
- Oregano – Another Greek staple, it enhances the Mediterranean feel.
- Smoked Paprika & Garlic – Bring warmth, smokiness, and depth to every bite.
Together, these ingredients create crispy on the outside, creamy on the inside potatoes that are both comforting and refreshing.
This dish truly feels like home for me—blending the flavors I grew up with in Poland and the Mediterranean flavors I fell in love with later. It’s proof that when two cultures come together in one dish, magic happens on the plate.
Greek Oven Roasted Potatoes with Creamy Mustard Dill Sauce
Prep time: 10 min Baked time: 70 min Total time: 80 min
Ingredients (Serves 4-6)
- 1.5 kg (3.5 lbs) white potatoes ( I use Yukon gold), cut into wedges (cut halves into 3 wedges)
- 2 cups water OK
- ¼ cup olive oil
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 tbsp Dijon mustard
- 2–3 garlic cloves, minced(picture has only 1 but I end up putting 2 large once)
- 1 tbsp fresh thyme leaves
- A handful of fresh dill, divided (half for roasting, half for garnish)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ lemon, juiced
- Instructions
- Preheat oven to 415°F (210°C).
- Cut potatoes into wedges: slice in half, then cut each half into 3 wedges.
- In a large baking dish, whisk together olive oil, water, lemon juice, mustard, garlic, thyme, dill (half), oregano, smoked paprika, garlic powder, salt, and pepper. Three slices of lemon optional.
- Toss in the potatoes until fully coated.
- Roast uncovered for 20 minutes, then stir and flip the potatoes.
- Continue roasting for another 50 minutes (time may vary depending on wedge size), until potatoes are tender, golden, and the sauce has thickened into a rich, almost gravy-like coating.
- Sprinkle with the reserved fresh dill before serving.
