1 kg Russet potatoes, peeled and chopped into wedges
5 cloves garlic, finely minced
1 heaped tbsp Dijon mustard
1 heaped tbsp whole grain mustard
1/3 cup fresh-squeezed lemon juice
1 heaping tbsp dried oregano
1/2 tbsp dried dill
1/2 cup extra virgin olive oil
1 tsp sea salt (plus more for serving)
1 tsp freshly ground pepper
Directions
Parboil the potatoes for 3 minutes in a pot of boiling salted water with a couple teaspoons of baking soda added. Drain and rinse with cold water immediately.
Mix all remaining ingredients in a large container until well combined, then add the potatoes and toss to coat.
Marinate the potatoes in the fridge for up to 3 days (try to do at least 24 hrs).
When ready to bake, preheat oven to 200°C (400°F). Transfer potatoes to a large baking dish where each can sit with a flat side touching the pan.
Cover with foil and bake for 1 hour. Remove the foil and bake a further 45 minutes.
Serve with extra fresh lemon juice or tzatziki.
Adapted from @erinireland via Liz Miu on Instagram; Liz used a mix of dijon + whole grain mustard and added dill. NOTE: marinate at least 24 hrs (up to 3 days) before baking.
