As I promised you yesterday, here is the recipe for the fantastic Mustard Roasted Potatoes that accompanied our Surf & Turf for Two on Saturday night. As you might know by now, we eat a lot of potatoes... it's just the starch of choice in our house. Not always the best thing, but we love them, so we eat them.... a lot!! This recipe was fantastic and was a nice change to regular roasted potatoes. The tangy flavor the Dijon gave them, just put them over the top in my book. This will definitely be a side dish that shows it's face again on our dinner table!
Mustard Roasted Potatoes
Adapted from Epicurious.com
1/4 cup Dijon mustard
1 Tablespoon extra virgin olive oil
1 Tablespoon unsalted butter, melted
1 Tablespoon lemon juice
1 garlic clove, finely minced
1 1/2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Nonstick cooking spray
1 lbs ruby gold or baby red potatoes (I used 0.90lbs), cut into 1/2-3/4 inch wide wedges
Preheat oven to 425 degrees. Spray a rimmed baking sheet or metal baking dish with nonstick spray. Whisk together the mustard, olive oil, butter, lemon juice, garlic, oregano, salt, and pepper in a large bowl to blend. Add the potatoes and toss to coat. Pour the potatoes in the baking sheet/dish, leaving any excess mustard mixture behind in the bowl. Spread the potatoes into a single layer. Roast potatoes for 20 minutes. Rotate pan and continue to roast until the potatoes are crusty and browned on the outside and tender on the inside, turning occasionally, about 30-40 minutes longer. Carefully remove from oven. Enjoy!
One Year Ago: Honey Mustard Chicken