These whole grain Dijon Mustard Roasted Potatoes are a perfect potato side dish to beef roasts and chicken.
I’m always looking for easy side dish recipes to serve for dinner. It’s boring to serve the same old thing every week. Try these potatoes- they’re really delicious!
Mustard Roasted Potatoes
Yield: 10 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon 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
Instructions:
- 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.
Tips:
- Do Ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425 degree oven for 10 minutes. Transfer potatoes to serving bowl.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Dijon that is known to be GF.
SOURCE: RecipeGirl.com
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon 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.
Tips:
- Do Ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425 degree oven for 10 minutes. Transfer potatoes to serving bowl.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Dijon that is known to be GF.
SOURCE: RecipeGirl.com
Here are a few more recipes for potatoes that you might enjoy:
- 3-Ingredient Roasted Potatoes with Crunchy Onions by The Food Charlatan
- Greek Potatoes with Lemon Vinaigrette by Recipe Girl
- Pepper- Ranch Roasted Potatoes by Spending with Pennies
- Lemon Salt Roasted Potatoes by Recipe Girl
