A super side dish that’s easy to prepare!
When travelling, I love to see how universal ingredients are transformed by chefs in accordance with their local culinary customs. I find it deliciously amazing how different potatoes, for example, can taste from country to country, or even region to region! This particular recipe was inspired by an incredible Greek meal I once enjoyed. Unlike some roasted potato recipes, the garlic in this one doesn’t get burned and become bitter tasting, because the dish is covered for a good portion of the cooking time. The mustard may seem a little unusual but it adds a great pop of colour and flavour to the dish as well. If you prefer super-crispy roasted potatoes, this recipe is amazing.
- 4 cloves garlic, chopped
- 1/2 cup (125 mL) freshly squeezed lemon juice (from 2 lemons, approximately)
- 1/3 cup (90 mL) olive oil
- 2 tablespoons (30 mL) yellow mustard
- 1/3 cup (90 mL) lukewarm water
- 2 teaspoons (10 mL) dried oregano
- 1 teaspoon (5 mL) coarse kosher salt
- Freshly ground black pepper
- 2 pounds (1 kg) thin-skinned potatoes (Yukon Gold or Russet) – about 5 medium
- Arrange a rack in the middle of the oven and heat the oven to 425F. Line a 9×13-inch baking dish with parchment or foil and set aside.
- Place the garlic, lemon juice, olive oil, mustard, water, oregano, salt and a few grinds of black pepper in a large bowl. Stir or whisk mixture to combine.
- Cut the potatoes into uniform wedges, about 3/4 inch (2 cm) thick. Add potatoes to the bowl, and toss to combine. Pour everything into the baking dish and spread out into an even layer then cover the dish tightly with foil or a well-fitting lid. Place in the preheated oven.
- Bake for 50 – 60 minutes, until the potatoes are tender when pierced with the tip of a knife.
- Remove foil or lid and give potatoes a gentle toss. Continue to bake for 15 – 20 minutes longer, until the liquid in the pan has mostly evaporated and the potatoes are golden brown.
- Potatoes can also be cooked ahead of time then reheated at 350F in a single layer on a parchment-lined baking sheet until hot, for about 15 minutes.