Roasted Potatoes
A community recipe by duffs10Not tested or verified by Nigella.com
Introduction
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.
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.
Ingredients
Serves: 4-8
- 2¼ pounds potatoes
- 2 tablespoons English mustard powder
- 1 tablespoon vegetable broth (concentrated, or one cube - or beef or chicken stock)
- 1 teaspoon oregano (or thyme)
- 1½ cups water
- ½ cup olive oil
- 1 lemon (juice of)
- 1 kilogram potatoes
- 2 tablespoons English mustard powder
- 1 tablespoon vegetable stock (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)
Method
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.
- Preheat oven to 200°C.
- Cut the potatoes in half and soak in a tub of cold water for an hour or so. Drain and place the potatoes into a roasting pan just large enough to fit all the potato pieces in 1 layer.
- Mix together the mustard powder, bouillon, oregano and water. Pour over the potatoes. The sauce should come about halfway up the potatoes. If not, add a little bit more water.
- Drizzle olive oil over the potatoes. Roast in the oven for 1 - 1 ½ hours, turning them over after the first ½ hour. Be careful, as they will be very soft and will fall apart easily. They are done once all the liquid has evaporated.
- Remove from oven, drizzle with the lemon juice and season with salt and pepper.
- Cover with foil to let the potatoes rest for at least 15 minutes. Traditionally these are served not much warmer than room temperature alongside lamb, spanakopita, greek salad, etc.
- Preheat oven to 200°C.
- Cut the potatoes in half and soak in a tub of cold water for an hour or so. Drain and place the potatoes into a roasting pan just large enough to fit all the potato pieces in 1 layer.
- Mix together the mustard powder, bouillon, oregano and water. Pour over the potatoes. The sauce should come about halfway up the potatoes. If not, add a little bit more water.
- Drizzle olive oil over the potatoes. Roast in the oven for 1 - 1 ½ hours, turning them over after the first ½ hour. Be careful, as they will be very soft and will fall apart easily. They are done once all the liquid has evaporated.
- Remove from oven, drizzle with the lemon juice and season with salt and pepper.
- Cover with foil to let the potatoes rest for at least 15 minutes. Traditionally these are served not much warmer than room temperature alongside lamb, spanakopita, greek salad, etc.
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