An easy dish to make and quite delicious if you like potatoes.
I spent many holidays in my youth, cycling round the islands in Greece and had many a dish with potatoes just like these. Potatoes and eggplant with everything!
What a hospitable nation. Everyone I met on my travels wanted me to stay with them, and I had a dinner invitation to someone’s home every night. Everyone offered me Ouzo, a 14th century aperitif flavored with anise, originally made by monks at Mount Athos. I hated the drink but it was considered impolite not to join your host in a toast.
Let me know what you decided to drink with this recipe….
- 6-8 Organic Yukon Gold Potatoes
- 1 Cup Dry White Wine
- ½ Cup Greek olive oil
- ½ Lemon - Juice only
- 3 tsp Oregano or Thyme
- 3 Sprigs Rosemary
- 10 Cloves Garlic, Crushed
- 1 Tbsp Dijon Mustard
- Freshly Ground Salt and Pepper
- Peel and cut the potatoes.
- Bring potatoes to boil and Simmer for 8 minutes. Strain and cool slightly.
- Blend wine, oil, lemon juice, herbs, garlic and mustard until blended.
- Place the potatoes in a baking dish and pour wine-olive oil mix over them. Bake, uncovered, for 10 minutes at 450F.
- Reduce oven temperature to 375°F. Continue roasting the potatoes until tender and golden, abut 20 to 25 minutes.