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.
2pounds/ 1 kilo large Yukon golds or other roasting potatoespeeled, quartered lengthwise, then halved
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.
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.
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.
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.