When you ask people what their favourite bit of a Greek meal is, many will single out the roasted potatoes. The secret to them is lots of water, a long time in a slow oven and mustard - not the first thing you'd think of as an ingredient to roasted potatoes. There is no distinctive flavour of mustard in the end result, but it is a key ingredient which melds together with the olive oil, lemon and oregano to create the distinctive flavour of this dish.
- 1 kilogram potatoes
- 2 tablespoons english mustard powder
- 1 tablespoon vegetable broth (concentrated, or one cube - or beef or chicken stock)
- 1 teaspoon oregano (or thyme)
- 375 millilitres water
- 125 millilitres olive oil
- 1 lemon (juice of)
Roasted Potatoes is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.