Greek Marinated Potatoes

Information

Prep: 1 day | Cook time: 55 mins | Serves: 4 | Gluten free

Ingredients list

• 1 kg Russet potatoes peeled (or red potatoes)
• Tzatziki *optional

Marinade

• 4 cloves garlic crushed
• 1 heaped tbsp Dijon mustard
• 1 heaped tbsp whole grain mustard
• ⅓ cup of lemon juice
• 1 lemon’s zest
• 1 tbsp dried oregano
• ½ tbsp dried rosemary
• ½ cup virgin olive oil
• 1 tbsp salt
• 1 tbsp ground pepper

Method

• Peel and quarter the potatoes, then place them in a bowl of cool water.
• Remove the potatoes from the water and chop them into thin wedges.
• Parboil the potatoes for 3-5 minutes, adding some salt and bicarbonate of soda to the water to help them crisp up more.
• Drain and rinse the potatoes under cool water. Set aside to cool.
• In a bowl, combine the marinade ingredients, whisking to emulsify.
• Pour the marinade over the cooled potatoes and marinate in the fridge for at least 24 hours.
• To cook, lay the potatoes out on a tray and pour over any additional marinade. Cover with aluminium foil and bake in a preheated oven at 200 degrees Celsius for 45 minutes.
• Remove the foil and bake for a further 10 minutes.
• Serve with tzatziki and enjoy!

Note:

• Always start boiling your potatoes with cool water.
• You can make these up to three days in advance, when ready to eat simply pop them on a baking tray and cook them.