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.
