Origin

This recipe originates here for me; a recommendation from Colleen.

Ingredients

• 1 kg potatoes, peeled and cut into wedges
• 5 ml (1 teaspoon) sea salt
• 5 ml (1 teaspoon) baking soda
• 6 – 10 cloves minced garlic
• 2 heaping tbsp mustard
• 85 ml (1/3 cup) fresh squeezed lemon juice
• 125 ml (1/2 cup) extra virgin olive oil
• 20 ml (1.5 tablespoons) dried oregano
• 5 ml (1 teaspoon) ground pepper

Instructions

Nearly all these steps all occur a day prior to cooking and eating the potatoes.

Step 1: cut the potatoes

Start by boiling a big pot of water on the stove and peeling your potatoes. Quarter the potatoes length-wise. If some potatoes are extra thick, you may want to cut each quarter in half.

Step 2: boil potatoes for 2 minutes in salt and soda

Once your water is boiling, add in 1 tsp of salt and 1 tsp of baking soda, then add in your potatoes and cover with a lid. Immediately, set the timer for two minutes. The cool potatoes will stop the water from boiling, but that’s okay — they are still cooking and getting softer. Once the timer goes, dump the potatoes out into a sieve and rinse with cold water to stop them from cooking further. You don’t want them too soft. Set them aside while you prepare the marinade.

Step 3: mix marinade

In your large casserole dish (anywhere around 11″ x 9″), mix together:

• minced garlic
• yellow mustard
• lemon juice
• olive oil
• oregano
• salt and pepper.

Step 4: marinade the potatoes overnight

Add in your potatoes and stir them around until each is fully coated. Cover and place in the fridge overnight. When you have the opportunity, remove them from the fridge and stir the potatoes around so the other sides get to bathe in the marinade (do this at least three times before cooking).

Step 5: bake the potatoes at 390 °F

When it’s time to cook them, preheat your oven to 390 °F and cover the dish with an upside down baking sheet (aluminum foil is typically used here but I find a baking sheet works just as well). Bake for an hour, then remove the cover and bake for another 45 minutes. Thanks to the baking soda in the boiling water, the bottoms should have a crispy layer. Remove from oven and enjoy.