As with many of the new dishes my mother added to her repertoire, this dish entered our house via an acquaintance at the hairdresser’s salon—a place of serious culinary exchange in Greece. This is my mother’s variation on the classic lemon-oregano potatoes that traditionally accompany roasted meat and poultry; I always preferred these to the main dish. I make the potatoes spicier with the addition of hot red pepper, cumin, and turmeric, and I often mix the potatoes with fruit or other root vegetables.
Serve with a green salad, feta, any aged cheese, or grilled halloumi.
In a food processor or blender, combine the olive oil, garlic, mustard, dried oregano, salt, Maraş pepper, cumin, turmeric, lemon juice, and ½ cup (
Place the potatoes and orange slices in a single layer in a 13-by-9-inch (33-by-23-cm) baking dish and pour the sauce over them. Using two spatulas, toss well to coat the pieces generously.
Cover loosely with a piece of parchment paper and
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