Baked Lemon Potatoes

Place the potatoes in a saucepan of cold water over a medium heat. Bring to a gentle simmer for 8 minutes, then drain and set aside to cool slightly.

In a bowl, whisk together the wine, olive oil, lemon juice, mustard, garlic, honey, salt, pepper, rosemary and oregano (or thyme).

Arrange the potatoes in a large roasting tin in a single layer. Pour over the herb and liquid mixture, spreading it evenly with your hands.

Roast uncovered in a very hot oven for 10 minutes, then reduce the temperature to 190°C and continue roasting for a further 25–30 minutes.