Tuesday, October 6, 2015

Dijon Roasted Mustard Potatoes

oven roasted red potatoes

Roasted vegetables and potatoes are like grown-up dinner candy. I can't get enough of them. When I make a side of Roasted Red Potatoes for dinner, I will sit at the table long after the kids have been excused from the table and continue to eat potatoes. I especially love when red potatoes get extra crunchy on the outside, partially sticking to the pan. You bite into their crispness and then, BAM! Fluffy, creamy, flaky potato! Yum.

These Dijon Roasted Red Potatoes are simple to prepare, family-friendly, and delicious. The Dijon mustard adds a savory, tangy bite to the otherwise buttery potatoes. I will warn you- the smell of the Dijon mustard can be a little intense while the potatoes are roasting, but it is worth it. Dijon Roasted Red Potatoes will perk up most mid-week meals, and are fussy enough for the weekend.
oven roasted potatoes

Honestly, I can't think of a reason to not make them just to eat as a snack other than maybe you don't have any whole grain Dijon mustard in the fridge. If this is the case, go and get some.

Dijon Roasted Red Potatoes

  • 3 tbs olive oil
  • 1/2 cup whole grain Dijon mustard
  • 2 tbs butter
  • 2 tbs fresh lemon juice
  • zest of 1 lemon
  • 1 tsp garlic, minced
  • 1 tbs dried oregano
  • 1/4 cup grated Parmesan
  • 1 tsp sea salt
  •  freshly ground black pepper
  • 5 cups red potatoes, 3/4 inch cubes
  1. Preheat oven to 425 degrees. Prepare a cookie sheet with non-stick cooking spray.
  2. Whisk olive oil, mustard, butter, lemon juice, zest, oregano, Parmesan, salt, and pepper. Toss with chopped potatoes.
  3. Spread onto baking sheet and bake for 35-40 minutes, stirring potatoes occasionally, until potatoes are fork tender and golden brown. 
oven roasted red potatoes

Bake the bread. Share the slices.

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