Mustard-Roasted Potatoes (Bon Appetit)

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.

• Ready In: 1 hr 5 mins
• 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

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.