Greek grandmother's roasted potatoes

Greek Yiayia's Roasted Potatoes


A delicious roasted potato recipe for festive occasions and beyond! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Ingredients

  • 2 pounds / 1 kilo large Yukon golds or other roasting potatoes peeled, quartered lengthwise, then halved
  • 1 cup dry white wine
  • ½ cup extra-virgin Greek olive oil
  • ½ cup fresh strained lemon juice
  • 3 tsp dried oregano or thyme
  • 12 sprigs rosemary
  • 4 garlic finely chopped
  • 1 tbsp. smooth Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F / 230°C.
  2. Place the potatoes in a large pot filled with cold water. Heat over medium high flame. As soon as the potatoes start to boil, simmer them for exactly 8 minutes. Strain immediately and cool slightly.
  3. Whisk wine, oil, lemon juice, herbs, garlic and mustard together until smooth and emulsified. Place the potatoes in a baking dish large enough to hold them in one layer and pour the wine-olive oil mixture over them. Toss gently.
  4. Bake, uncovered, for 10 minutes in a very hot oven. Reduce oven temperature to 375°F/190° C, and continue roasting the potatoes until tender and golden, abut 20 to 25 minutes.

Notes

Tip: Don’t cover the potatoes once they come out of the oven because they will turn mushy from the heat of the steam. Roast at the last minute and serve immediately.

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