Happy weekend, friends!

I’ve got a truly traditional Greek recipe that’s perfect for your 4th of July table! Instead of the usual potato salad, why not try these mouthwatering Greek Lemon Potatoes to pair with your grilled meats?

Why lemon potatoes? Because they’re absolutely addicting! One bite and you’ll be hooked. If you love the combo of lemon and potatoes, stop what you’re doing and make this recipe—you won’t regret it.

Also, I’m super excited to introduce a featured product and brand! Please meet Epicurean Pantry and its amazing owner, Lisa. Her story is so inspiring, and I wanted to share a bit of it with you right here on the blog.

While visiting Greece, Lisa met a local who produces black garlic products for their personal chef. Fascinated by the flavor and health benefits of black garlic—and with her background in nutrition—Lisa fell in love with this powerful ingredient. That passion led to the creation of Epicurean Pantry, where she now shares her love for black garlic with the world.

Who founded this black garlic?

This incredible black garlic was discovered on the slopes of Mount Pelion in Thessaly! Created by a dynamic duo—a chef and a computer engineer—this flavorful gem is as innovative as it is delicious. Want to learn more about their amazing journey? Read the full story here!

I was honored to receive a generous box of Epicurean Pantry’s incredible black garlic products! Inside were so many flavorful treasures—black garlic paste, black garlic mustard, black garlic ketchup, and even black garlic caviar pearls. Yes, caviar pearls! So many unique and delicious products to explore, and I truly hope you check them out.

Today, we’re highlighting the Black Garlic Mustard—a standout favorite. It’s rich, bold, and adds just the right touch of deep, umami-packed black garlic flavor to my lemon potatoes. Trust me, it takes this classic dish to the next level!

You can purchase this product here.

Greek Lemon Potatoes with a Twist Recipe

Servings: 4-6

Ingredients:

• 6 to 7 large russet potatoes, peeled and quartered
• 1/2 cup of extra virgin olive oil
• 1/3 cup of lemon juice, reserve 3 lemons
• 1 tablespoon of black garlic
• 1 1/2 cups of vegetable or chicken stock
• 1/4 cup of room temperature water
• 2 teaspoons of dried oregano or 1 sprig of fresh oregano
• Salt & pepper to taste

Method:

1. Preheat your oven to 400°F (200°C).

2. Peel and cut your potatoes into thick wedges and place them in a large baking dish or roasting pan in a single layer. Make sure you place into a single layer as this will cook evenly.

3. In a bowl, whisk olive oil, lemon juice, black garlic mustard, stock, water, oregano, salt, and pepper.

4. Pour the mixture evenly over the potatoes, making sure they’re well coated. If you need more liquid, add more stock and or water.

5. Start baking the potatoes in the middle rack for about 35 to 40 minutes.

6. Bake uncovered for an additional 35 minutes at 450 degrees or until golden and crispy on the edges. If you find the potatoes are getting too much color, you can cover with foil.

7. Remove from the oven and let cool before serving.

8. Serve with a drizzle of olive oil, and more lemon juice if you like.

Notes:

• You can use any herbs you love but I find the dried and or fresh oregano works best! We have tried dill too, and it is so good.
• The more lemon, the better.
• You can add more or less liquid to your potatoes. Normally, we love the extra juice so the more the better.
• If you don’t have the black garlic mustard, please pick some up! But you can always use 3-4 garlic cloves minced in the mix.