Saturday, October 2, 2010

Mustard-Roasted Potatoes

Cheese, salami and crackers.  check!      
Roasted chicken and gravy.  check!
Summer Corn Sauté.  check!   
Bottle of wine.  check!
Ice cream sandwiches made from smores cookies (courtesy of my friend Mary).  check!  

The only thing missing was potatoes.  I wanted something quick and easy, yet tasty.  I tried looking up some recipes and ended up at one of my favorite blogs, Smitten Kitchen.  

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
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 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned 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 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.  I had some rosemary on hand, so I chopped up some fresh rosemary and added it to the seasoning.  

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 and serve.

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