Greek Lemon Potatoes, Reimagined with Black Garlic
Featuring a recipe by Krystina Kalapothakos, a talented and generous Greek chef, food creator, and owner of Kousounas Kitchen.
Some of the most meaningful food connections happen unexpectedly—and this one started on Instagram.
Krystina reached out, introducing herself warmly, enthusiastically, and with a genuine desire to support fellow food businesses. From our very first exchange, it was clear she truly believes in community, collaboration, and celebrating great ingredients.
A Greek chef and food creator with a deep love for tradition and flavor, Krystina has been very generous in sharing our products with her audience. She has featured Epicurean Pantry on Instagram multiple times and has published two beautiful recipes on her food blog—one using our Black Garlic Mustard and another highlighting our Black Garlic Honey—each one deeply rooted in her culinary heritage.
Today, I’m honored to share her Greek Lemon Potatoes With A Twist recipe here.
Krystina originally shared this recipe last June, but I recently made it again while preparing a comforting, slow-cooked meal at home. I served it alongside braised short ribs, and the pairing was excellent. The brightness of lemon, the crisp potatoes, and the subtle depth of black garlic mustard created the perfect balance to a rich, savory main course.
This is one of those recipes that feels timeless—simple, soulful, and highly versatile. Whether served with roasted chicken, lamb, or a hearty braise, it’s the kind of dish that secures a permanent spot in your collection.
I’m thankful to Krystina for letting me share this recipe here, and I strongly recommend you visit her food blog, Kouzounas Kitchen, to discover more of her lovely cooking.
Greek Lemon Potatoes with a Twist
Recipe by Krystina
Originally published on Kouzounas Kitchen (June 2025)
Reprinted here with permission.
Greek Lemon Potatoes elevated with Black Garlic Mustard
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 Mustard
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:
Preheat your oven to 400°F (200°C).
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.
In a bowl, whisk olive oil, lemon juice, black garlic mustard, stock, water, oregano, salt, and pepper.
Pour the mixture evenly over the potatoes, making sure they’re well coated. If you need more liquid, add more stock and or water.
Start baking the potatoes in the middle rack for about 35 to 40 minutes.
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.
Remove from the oven and let cool before serving.
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 minced garlic cloves in the mix.
Serving Note from Epicurean Pantry
I paired these Greek lemon potatoes with short ribs, adapted from Alison Roman's short rib recipe, replacing some of the fresh garlic with black garlic. The result was deeply savory and beautifully balanced—the spice and richness of the short ribs complemented by the brightness and depth of the potatoes.
Explore More from Krystina
Visit her food blog: Kousounas Kitchen
Visit her travel company website: Travel Mazi Mou
Follow her on Instagram: @kouzounaskitchen @travelmazimou
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