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SIDE
DISHES - RICE and POTATO
Mustard- Roasted Potatoes
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Mustard-
Roasted Potatoes |
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The mustard
coating on the potatoes gets crunchy and dark while the
insides stay creamy and sweet...
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½
cup |
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whole grain Dijon mustard |
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2
Tbs |
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extra-virgin olive oil |
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2
Tbs |
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(¼
stick) butter, melted |
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2
Tbs |
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fresh lemon juice |
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3
cloves |
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garlic, minced |
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1
Tbs |
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dried oregano |
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1
tsp |
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finely grated lemon peel |
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1
tsp |
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coarse kosher salt |
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3
lbs |
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1 to
1½-inch diameter mixed unpeeled
red-skinned and white-skinned potatoes,
cut into ¾-inch-wide wedges |
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1 |
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. |
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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. |
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3 |
Roast
potatoes 20 minutes. Reverse baking sheets and
roast until potatoes are crusty outside and
tender inside, turning occasionally, about 25
minutes longer. |
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Servings: 10 |
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Cooking Tips |
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*Do Ahead: Can be
made 2 hours ahead. Let stand on baking sheets at room
temperature. Re-warm potatoes in 425 degree oven for 10
minutes. Transfer potatoes to serving bowl. |
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Recipe Source |
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Bon Appetit |
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RATE this Recipe
Ratings:
***Hey,
This One's A Keeper!- would
make it again. "Terrific
potato side dish to our pork roast."
-Carson
City, NV
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