Occupy the Grocery Store: Francesca’s Orange Dijon Potatoes

16 May

I don’t often cook potatoes. But when I do, I cook these.


These come to us via my cousin Francesca,who always comes up with these outrageously good dishes that are simple and easy (see also: the beet and yogurt salad). I enjoyed these the day after another cousin of mine got married and we stayed out until 4 am with my 80-year-old aunts… which is to say, they’re as good for entertaining as they are for a hangover. The recipe below will feed an army (10 lbs of potatoes!) so cut in proportion and you’ll be fine.

Francesca’s Orange Dijon Potatoes


  • 10 lbs of Russet potatoes, washed, peeled, and chopped into small bites (think homefry size)
  • 2-3 c orange juice + the juice of 1-2 oranges (just depends on how orangey you like them)
  • 1 c lemon juice
  • 12 oz dijon mustard
  • 1/4 c olive oil


1. Preheat the oven to 400. Put chopped potatoes into large mixing bowl. Toss thoroughly with all ingredients–I do not even bother to mix them together first. As a rule, I do the mustard last–but not for any particularly good reason other than I think it makes the burnt bits taste more mustardy, which I love.

2. Transfer the potatoes to 1-2 glass casserole dishes. Be sure to pour all the juice from the mixing bowl into the baking dish with the potatoes. It will seem like a lot of leftover juice–this will evaporate. Bake uncovered for 40-50 minutes, depending on how crispy you like them (truly I think in this case the crispier the better!). Stir every 10 minutes or so to distribute crispness and juice.  Potatoes are done when most of the juice has evaporated, potatoes are soft all the way through and are crispy to your satisfaction.

2 Responses to “Occupy the Grocery Store: Francesca’s Orange Dijon Potatoes”


  1. I Survived Greek Easter 2013 | Cooking Up Kefi - May 20, 2013

    […]            Francesca’s Orange Dijon Potatoes                   πορτοκαλί […]

  2. Greek Easter 2014: Part II | Cooking Up Kefi - April 23, 2014

    […] Francesca’s Orange-Dijon potatoes, […]

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