GREEK MARINATED POTATOES
Directions
- 1Parboil your potatoes for 3 minutes in a pot of boiling salted water with a couple teaspoons of baking soda added.
- 2Drain and rinse with cold water immediately.
- 3Mix all ingredients in a large container together until well combined.
- 4Add your potatoes to toss.
- 5Let potatoes marinade in the fridge for up to 3 days but try to do at least 24hrs.
- 6When you want to bake - preheat oven to 200ºC.
- 7Transfer potatoes to a large baking dish/teat where the potatoes can all have a flat side touching the pan.
- 8Cover with foil and bake for 1hr.
- 9Remove foil and bake for a further 45 mins.
- 10Serve with extra fresh lemon juice or tzatziki.
Ingredients
- 1 kg Russet potatoes peeled, chopped into wedges
- 5 cloves garlic, finely minced
- 1 heaped tbsp dijon mustard
- 1 heaped tbsp whole grain mustard
- 0.33 cup fresh squeezed lemon juice
- 1 heaping tbsp dried oregano
- 0.5 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 2 tsp baking soda
Equipment
potlarge containerlarge baking dish/teatfoil
Tips
- Let potatoes marinade in the fridge for up to 3 days but try to do at least 24hrs.
- Serve with extra fresh lemon juice or tzatziki.
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