Mustard-Roasted Potatoes (Bon Appetit)
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- vegetable oil cooking spray
- 1⁄2 cup whole grain Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, melted (1/4 stick)
- 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 lbs 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges (fingerling potatoes work well too)
directions
- 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.
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