Marinated Greek Potatoes

105 mins
Serves 4
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Directions

  1. 1Peel and chop russet potatoes into wedges.
  2. 2Peel and chop russet potatoes into wedges.
  3. 3Peel and chop russet potatoes into wedges.
  4. 4Mince garlic.
  5. 5Mince garlic.
  6. 6Mince garlic.
  7. 7Parboil potatoes for 3 minutes in boiling salted water with baking soda.
  8. 8Parboil potatoes for 3 minutes in boiling salted water with baking soda.
  9. 9Parboil potatoes for 3 minutes in boiling salted water with baking soda.
  10. 10Drain and rinse potatoes with cold water.
  11. 11Drain and rinse potatoes with cold water.
  12. 12Drain and rinse potatoes with cold water.
  13. 13Mix all ingredients in a large container except potatoes.
  14. 14Mix all ingredients in a large container except potatoes.
  15. 15Mix all ingredients in a large container except potatoes.
  16. 16Add potatoes and toss to coat.
  17. 17Add potatoes and toss to coat.
  18. 18Add potatoes and toss to coat.
  19. 19Marinate in the fridge for at least 24 hours, or up to 3 days.
  20. 20Marinate in the fridge for at least 24 hours, or up to 3 days.
  21. 21Marinate in the fridge for at least 24 hours, or up to 3 days.
  22. 22Preheat oven to 200ºC.
  23. 23Preheat oven to 200ºC.
  24. 24Preheat oven to 200ºC.
  25. 25Transfer potatoes to a baking dish, ensuring they have a flat side touching the pan.
  26. 26Transfer potatoes to a baking dish, ensuring they have a flat side touching the pan.
  27. 27Transfer potatoes to a baking dish, ensuring they have a flat side touching the pan.
  28. 28Cover with foil and bake for 1 hour.
  29. 29Cover with foil and bake for 1 hour.
  30. 30Cover with foil and bake for 1 hour.
  31. 31Remove foil and bake for another 45 minutes.
  32. 32Remove foil and bake for another 45 minutes.
  33. 33Remove foil and bake for another 45 minutes.
  34. 34Serve with extra lemon juice or tzatziki.
  35. 35Serve with extra lemon juice or tzatziki.
  36. 36Serve with extra lemon juice or tzatziki.

Ingredients

  • 1 kg Russet potatoes
  • 1 kg Russet potatoes
  • 1 kg Russet potatoes
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 1 heaped tbsp dijon mustard
  • 1 heaped tbsp dijon mustard
  • 1 heaped tbsp dijon mustard
  • 1 heaped tbsp whole grain mustard
  • 1 heaped tbsp whole grain mustard
  • 1 heaped tbsp whole grain mustard
  • 1 1/3 cup lemon juice
  • 1 1/3 cup lemon juice
  • 1 1/3 cup lemon juice
  • 1 heaping tbsp dried oregano
  • 1 heaping tbsp dried oregano
  • 1 heaping tbsp dried oregano
  • 0.5 tbsp dried dill
  • 0.5 tbsp dried dill
  • 0.5 tbsp dried dill
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 tsp freshly ground pepper
  • 1 tsp freshly ground pepper

Equipment

baking dishlarge containerpot