Mustard-Roasted Potatoes

Feeds 6-8

Ingredients:

  • Nonstick vegetable oil spray
  • .5 cup whole grain Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. (.25 stick) butter, melted
  • 2 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp, sea salt
  • Fresh ground pepper
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, diced

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, 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. 
http://mustardandmiscellany.com/
Comments