These potatoes take some time, mostly in the oven, so plan ahead and start them about 1 ½ hours before you want to sit down at table. Trust me, they’re worth the planning. If you read down to my verdict, you’ll see how I did everything in one pan. These days every dish counts, right? Serves 6:
The Best Roast Potatoes
- 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 425°. Coat a 9×13″ baking dish with cooking spray, or lightly grease with oil.
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 the potatoes into 1″ wide 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. Serve and enjoy!
Yum! These were great! Melted in your mouth and had great flavor (even with less-than-wonderful store-bought potatoes). The secret is supposed to be in the mustard, but since we didn’t have any regular yellow mustard, we used our favorite Dijon. Can’t imagine they would be better with French’s but…
Being over washing dishes, I oiled the baking dish, tossed the garlic, lemon juice etc. into the dish, mixed it well to combine, then added the potato wedges and tossed them until they were covered with the mix. One less bowl to wash. I might have cooked them a few minutes less. Maybe 45 minutes covered and then 15-20 uncovered as I thought they needed the 20 minutes to brown but were slightly overcooked after an hour and 20 minutes.
In a separate pan I tossed some asparagus in the same mixture and roasted them with the potatoes and they were also great.