Lemon Potatoes

By Roygon

Ingredients

• Dressing:
• 4 garlic cloves
• 1/4 cup grainy mustard
• 3 tbsp honey
• 1/4 cup Dijon mustard
• 1/2 tbsp Greek seasoning (available at most supermarkets)
• 1/2 tbsp lemon pepper
• 1/4 tsp Salt
• 1/4 tsp pepper
• 1.5 tbsp lemon zest
• 1/4 cup lemon juice
• 1 1/4 cups vegetable oil
• 6 large Yukon gold potatos
• 1/8 cup rosemary
• 1 recipe Greek dressing
• 1/8 cup finely chopped parsley

Preparation

Step 1

1) First, purée the garlic in a food processor. Add grainy mustard, honey, dijon, Greek seasoning, lemon pepper, and salt and pepper. Pulse a few times to blend. Add lemon zest and fresh lemon juice. Keep food processor running while slowly adding the oil. Do not over mix, consistency should be thick.

2) Preheat the oven to 400ºF.


3) After washing the potatoes, cut off any damaged parts. Then cut the potatoes into wedges. Finely chop the rosemary. Add rosemary and dressing to the potatoes and mix together.
Dressing can be made ahead of time, but do not toss with potatoes until ready to bake.

4) Line a baking sheet with parchment paper. Spread potatoes on baking sheet. Add cracked pepper and bake for 15 minutes or until they start to turn brown.

5) Remove from the oven and toss. Return to oven and bake another 15 to 25 minutes. Garnish with parsley and more pepper.