Mustard-Roasted Potatoes

6:41 AM

To go alongside my lazy crock pot dinner tonight, I made this Mustard-Roasted Potatoes recipe I found on Smitten Kitchen. Still overly excited over having red potatoes, I decided this dish sounded promising. I ended up cutting mine to look more like fries since my selection of potatoes ranged greatly in size, so the end result isn't as beautiful and gourmet looking as what is presented at the Smitten Kitchen site, but oh well, right? I'm not a very good cook, just trying to learn - presentation will come with practice.

Anywho, these taters were pretty good! Especially dipped in ranch dressing - an odd combo I thought, but we all thought the flavors complimented each other. I think I enjoyed the potatoes most in our family, but then again, I'm a little more open to "fancy" type of food. Not that these potatoes were fancy by any means, but I think my meat-and-potatoes hubs would have preferred normal fries (though he really did like these) and my kids thought anything coated in mustard is yucky. Regardless, I really did enjoy having these for dinner, so I may have to wait a while before I make this again for my family so I don't get them burned out on things they consider mediocre. I think you'll like these though, forget my crazy family!

Mustard-Roasted Potatoes
Serves 10

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

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

2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

3. Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425° oven 10 minutes.

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