Mustard-Roasted Potatoes Bon Appetit) Recipe - Food.com

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Mustard-Roasted Potatoes (Bon Appetit)

By blucoat on July 28, 2010

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Ingredients:

Servings:

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)

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Directions:

Prep Time: 20 mins

Total Time: 1 1/4 hr

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. 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.
2 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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About This Recipe

Mustard-Roasted Potatoes (Bon Appetit)

By blucoat

on July 28, 2010
ID #433817

These delicious potatoes have a crispy garlic outside and a sweet and creamy interior. From Molly Stevens in Bon Appetit Magazine (Dec. 2007). You can try different herbs and spices; rosemary and thyme work well, and if you like spice, add a little cayenne pepper. Eat the leftovers with some eggs for breakfast. Yum! DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425 F oven for 10 minutes.

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