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1 pound Yukon gold potatoes
1/2 onion, sliced
1/2 ounce olive oil
1/2 garlic, minced
1/4 cup white wine
6 oranges, juiced
1/2 bunch chopped fresh oregano
1/2 bunch chopped fresh cilantro
Kosher salt, to taste
Pepper, to taste
Roast potatoes in a preheated 375-degree oven. While roasting potatoes, sweat onion in olive oil until translucent. Add garlic and cook for 2 minutes. Deglaze pan with white wine and reduce until almost all liquid is gone. Add orange juice and reduce by 2/3. Fold in herbs and season with salt and pepper. When potatoes are done, pour hot mojo over potatoes and serve immediately.
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