Tested till perfect Roasted Lemon and Mustard Potato Wedges
Roasted Lemon and Mustard Potato Wedges
Photography by Matthew Kimura

Roasted Lemon and Mustard Potato Wedges

Subtly flavoured and easy to prepare, these potatoes are perfect served with roast beef or lamb.

By Soo Kim And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupolive oil
  • 2 tbsp 2tbspgrainy mustard
  • 1/2 tsp 1/2tspcoarse salt
  • 1/2 tsp 1/2tsppepper
  • 6 6Yukon Gold potatoYukon Gold potatoes, scrubbed (2 lb/1 kg)
  • 1 1lemonlemons, quartered
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In large bowl, whisk together oil, mustard, salt and pepper.

Cut each potato into 6 wedges; add to bowl and toss to coat. Scrape into roasting pan; add lemon.

Roast in 400°F (200°C) oven until tender and golden, about 45 minutes. Increase to 425°F (220°C); roast until browned, 7 to 10 minutes.

Nutritional Information Per serving: about

cal 248 pro 5g total fat 10g sat. fat 1g
carb 38g fibre 4g chol 0mg sodium 214mg
potassium 946mg

% RDI:

calcium 3 iron 15 vit C 35 folate 22
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