• Preheat oven to 400F.
• Line

  a baking sheet with parchment and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment.  Both are fine.
• Into a large mixing bowl add

  lemon juice, olive oil, mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano and garlic and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
• Transfer

  to a baking sheet.
• Cook for 55 minutes at 400F.
• Once ready serve in a bowl or sharing plate style!

Variation: lemon garlic baby potatoes with whipped feta

• Preheat the oven to 375F.
• Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
• Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
• To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
• Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
• Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
• To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, squeeze of lemon juice and extra pinch of salt and pepper.