Dave finally confessed that it was a guarded secret that took him 20 years to wrangle out of his Greek friend, a former restauranteur. “It’s mustard,” he said. “Not fancy mustard. Just plain old yellow mustard.”
YIELD: Serves 6 to 8
PREP TIME: 10 minutes
COOK TIME: 1 hour 15 minutes to 1 hour 20 minutes
- Cooking spray
- 4 cloves garlic
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup olive oil, preferably Greek
- 1/4 cup yellow mustard
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 pounds Yukon Gold potatoes
- 1/2 cup water
- Arrange a rack in the middle of the oven and heat the oven to 425ºF.
- Coat a 9×13-inch baking dish with cooking spray.
- Coarsely chop 4 garlic cloves and place in a large bowl.
- Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.
- Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine.
- Pour everything into the baking dish and spread into an even layer.
- Pour 1/2 cup water over the potatoes.
- Cover the baking dish tightly with aluminum foil.
- Bake until the potatoes are fork tender, about 1 hour.
- Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.
Originally published in thekitchen.com