Diva In The Kitchen: Mustard-Roasted Potatoes
This recipe came from Smitten Kitchen. There are so many fantastic recipes over there, I truly don't know if I will ever get through them all. I was a little skeptical of these because I am not a huge mustard fan; I do like the spicier, whole grain ones or honey mustard though. This has become one of my go-to recipes for making a potato dish.
Ingredients
Directions
Adapted from Gourmet, December 2007
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) 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, 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.
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°F oven 10 minutes.