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