15 September 2011

Mustard Roasted Potatoes

Image: Epicurious

*from Epicurious.com
This dish is very easy to make; you will find that you probably have most of the ingredients on hand and the end result tastes great.

Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons (1/4 stick) butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.

Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, & salt in large bowl to blend.

Now add your potatoes to the bowl then sprinkle them generously with freshly ground black pepper & toss to coat. Divide potatoes between prepared baking sheets (leaving any excess mustard mixture behind in bowl) & spread potatoes in single layer. Roast potatoes for twenty minutes. Reverse baking sheets & roast until potatoes are crusty outside and tender inside, turning occasionally, about twenty-five minutes longer.

MAKE AHEAD: You may make this dish two hours ahead then let stand on baking sheets at room temperature. When ready to serve, rewarm potatoes in 425°F oven for ten minutes.

No comments: