Roasted Potatoes with Garlic, Orange, and Mustard


As with many of the new dishes my mother added to her repertoire, this dish entered our house via an acquaintance at the hairdresser’s salon—a place of serious culinary exchange in Greece. This is my mother’s variation on the classic lemon-oregano potatoes that traditionally accompany roasted meat and poultry; I always preferred these to the main dish. I make the potatoes spicier with the addition of hot red pepper, cumin, and turmeric, and I often mix the potatoes with fruit or other root vegetables.

Serve with a green salad, feta, any aged cheese, or grilled halloumi.


  • cup (160 ml) olive oil
  • 4 to 6 cloves garlic, minced, to taste
  • 2 tablespoons Dijon mustard
  • tablespoons dried oregano or thyme, crumbled
  • teaspoons salt, or more to taste
  • 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper will also suffice)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice
  • ½ to 1 cup (120 to 240 ml) fresh orange juice, as needed
  • 3 pounds (1.5 kg) fingerling potatoes, halved, or any baking potatoes, peeled and cut into 1½-inch (4-cm) cubes
  • 2 oranges, washed, halved, and cut into thick slices
  • 3 teaspoons chopped fresh oregano and/or 5 thyme sprigs


Preheat the oven to 400°F (205°C).

In a food processor or blender, combine the olive oil, garlic, mustard, dried oregano, salt, Maraş pepper, cumin, turmeric, lemon juice, and ½ cup (120 ml) orange juice. Pulse to get a thick sauce.

Place the potatoes and orange slices in a single layer in a 13-by-9-inch (33-by-23-cm) baking dish and pour the sauce over them. Using two spatulas, toss well to coat the pieces generously.

Cover loosely with a piece of parchment paper and bake in the lower part of the oven for 40 minutes. Take out of the oven, uncover, and toss. The potatoes should be bubbly and easily pierced with a fork. Taste and adjust the seasoning. If the pan is dry, add a bit more orange juice and toss.

Bake, uncovered, for 20 minutes more, or until the potatoes are cooked through, with nicely browned edges. If the potatoes are fully cooked but lack color, place the pan under the broiler for 2 to 3 minutes, until the potatoes turn golden brown. Sprinkle with fresh oregano and/or thyme sprigs. Serve at once.

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