i love mustard - plain and simple. i put mustard - not ketchup- on my veggie dogs, veggie burgers and french fries. when i saw this recipe over at smitten kitchen i knew it would be a new favorite.
these potatoes are perfect. the tanginess of the mustard and the bite of the garlic go so well together. the result is a vivid mustard flavor on the crispy roasted potatoes. it is a match made in food heaven.
i served them with
open faced roasted vegetable sandwich - it is a great pairing.
mustard roasted potatoes
Adapted from Gourmet, December 2007 via smitten kitchen
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
2 1/2 pounds yukon gold 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 1 large rimmed baking sheet with nonstick spray. Whisk mustards, 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. Put potatoes on prepared baking sheet, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Turn 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.
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