Roasted potatoes are the ultimate comfort food. This recipe isn’t exactly my Greek grandma’s recipe, but a modern take on a classic. Honey, mustard, citrus juices, and fresh herbs make these potatoes really irresistible.
Ingredients
- 4 pounds (1.8 kg) russet or other all-purpose potatoes
- Salt
- 3 tablespoons Dijon or Greek mustard
- 3 tablespoons Greek pine honey, blossom honey, or thyme honey
- 1 orange juice, strained
- 1 lemon juice, strained
- ⅔ cup (160 ml) extra-virgin Greek olive oil
- 8 garlic cloves, chopped
- 4 fresh rosemary sprigs, broken into 2-inch (5 cm) pieces
- 10 fresh thyme sprigs
- 10 fresh oregano sprigs
- Freshly ground black pepper
How to Make It
- Preheat the oven to 375°F (175°C).
- If your potatoes are organic, scrub them but leave the skins on. If not, peel them. Cut the potatoes into quarters lengthwise. Place the potatoes in a large pot, add water to cover, and bring to a rolling boil over medium-high heat. Add 1 tablespoon salt to the water. Reduce the heat to maintain a simmer and cook the potatoes for exactly 8 minutes. Drain the potatoes and place them in a baking pan large enough to hold them in one layer.
- In a medium bowl, whisk together the mustard, honey, orange juice, lemon juice, and olive oil. Stir in the garlic, rosemary, thyme, and oregano. Pour this mixture over the potatoes and toss gently with a large spoon or spatula. Season the potatoes generously with salt and pepper. Cover the baking pan with parchment paper, then with aluminum foil, and roast for 35 minutes, checking the potatoes as they bake and turning them if they start to stick to the bottom of the pan. Remove the parchment and foil and roast until the potatoes start to crisp and brown lightly. Roast for 10 to 15 minutes more, until the potatoes are crusty but tender, turning them as needed.
- Remove from the oven, let cool slightly, and serve.