Anna’s Greek Potatoes 12.000

Deb Lindsey for The Washington Post

Apr 1, 2015

Citrus, honey, mustard, rosemary and a touch of curry grace this easy side dish.

The recipe, tweaked by chef Tony Chittum, comes from his wife's cousin, who lives on the Greek island of Syros.

Make Ahead: The potatoes can be baked and refrigerated up to 3 days in advance. Reheat, covered, in a 350-degree oven until warmed through.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 1/4 cup olive oil
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon honey
  • 1/4 cup dry white wine
  • 1 teaspoon sweet paprika
  • 1 teaspoon curry powder
  • Juice from 2 lemons
  • Juice from 1 orange
  • 1/2 cup no-salt-added vegetable broth or water
  • 35 ounces small waxy potatoes, scrubbed, each cut in half
  • Salt
  • Freshly ground black pepper
  • 2 sprigs fresh rosemary


Preheat the oven to 350 degrees. Have a large baking dish at hand.

Combine the oil, mustard, honey, wine, paprika, curry powder, lemon and orange juices and the broth or water in a blender; puree to form a thin, emulsified sauce.

Transfer to a large mixing bowl along with the potatoes. Season lightly with salt and pepper; toss to coat evenly, then distribute the potatoes and the sauce mixture in the baking dish. Place the rosemary sprigs on top. Cover with aluminum foil; bake for 1 hour, then remove the foil and bake for 30 minutes or until the potatoes are fork-tender and lightly caramelized.

Discard the rosemary sprigs, if desired. Serve hot or at room temperature.

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Recipe Source

From Anthony Chittum, executive chef at Iron Gate Restaurant in Dupont Circle.

Tested by Eden Stiffman.

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