Wednesday, August 10, 2011
With about a half a bag leftover from making the most awesome potato salad ever I cut Bon Appetit's Mustard Roasted Potatoes recipe into quarters, resulting in a two person serving of some more potato awesomeness. Only a little charred ;)
Below is my version of the recipe, although if you are using more than a .75 lb bag of potatoes, you may as well use Bon Appetit's recipe or maybe Joy the Baker's version, which is nearly identical but has mustard-roasted onions involved. Brilliant.
Preheat oven to 425 degrees Fahrenheit. Take 2 tbsp whole grain dijon mustard, 1/2 tbsp extra virgin olive oil, 1/2 tbsp melted butter, 1/2 tbsp lemon juice, 1 small minced garlic clove, 1/4 tsp oregano, 1/4 tsp lemon peel, and 1/4 tsp kosher salt and whisk it all together in a bowl. Add .75 lbs small red potatoes (around here, they're usually sold in 1.5 lb bags, so I just used my half a bag) cut into quarters, until the potatoes are covered. Any excess mustard will burn in the oven, so no need for there to be globs of it on the potatoes. Arrange potatoes in single layer on well-oiled cookie sheet and place into the oven at 425 degrees Fahrenheit for 20 minutes. Toss the potatoes, flip the cookie sheet around, and bake for another 25 minutes until potatoes are cooked through.
Even the charred bits are tasty...