Greek Yiayia's Roasted Potatoes

Name: Greek Yiayia's Roasted Potatoes
Ingredients: 2 pounds / 1 kilo large Yukon golds or other roasting potatoes peeled, quartered lengthwise, then halved; 1 cup dry white wine; ½ cup extra-virgin Greek olive oil; ½ cup fresh strained lemon juice; 3 tsp dried oregano or thyme; 12 sprigs rosemary; 4 garlic finely chopped; 1 tbsp. smooth Dijon mustard; Salt and freshly ground black pepper to taste

www.dianekochilas.com

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Servings: 6

Ingredients

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2 pounds / 1 kilo large Yukon golds or other roasting potatoes peeled, quartered lengthwise, then halved1 cup dry white wine½ cup extra-virgin Greek olive oil½ cup fresh strained lemon juice3 tsp dried oregano or thyme12 sprigs rosemary4 garlic finely chopped1 tbsp. smooth Dijon mustardSalt and freshly ground black pepper to taste

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Instructions

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Step 1

Preheat oven to 400°F / 230°C.

Step 2

Place the potatoes in a large pot filled with cold water. Heat over medium high flame. As soon as the potatoes start to boil, simmer them for exactly 8 minutes. Strain immediately and cool slightly.

Step 3

Whisk wine, oil, lemon juice, herbs, garlic and mustard together until smooth and emulsified. Place the potatoes in a baking dish large enough to hold them in one layer and pour the wine-olive oil mixture over them. Toss gently.

Step 4

Bake, uncovered, for 10 minutes in a very hot oven. Reduce oven temperature to 375°F/190° C, and continue roasting the potatoes until tender and golden, abut 20 to 25 minutes.