Mustard Potatoes

I think everyone has that item in their pantry or fridge that just seems to grow exponentially and you’re not sure how. For us, it is vinegars and mustard. The mustard situation is pretty much out of control. We have spicy brown, Dijon, whole grain, Dijon from Trader Joe’s when we heard it was the best one, and tons of mini bottles of Dijon that we seem to come home with every time Lee’s parents stay at a hotel near us. So basically, we’re stupid with mustard.

And I have never met a better partner for whole grain mustard then these salty, tangy, lemony potatoes.

I have waxed ecstatic about the poached egg before, but the poached egg over mustard potatoes is a whole new category. Mustard potatoes on the side of fish, beef. Mustard potatoes will be an impressive side dish for your holiday dinner. Mustard potatoes can be eaten cold from the fridge, dipped in more mustard if you are so inclined. Mustard potatoes think you are pretty and wrote your name in the sand. Mustard potatoes cleaned your kitchen for you.

You catch my drift, yes? Make these. Oh, and make the full amount because you will want the leftovers on the side of your lunchtime grilled cheese, and for every other occasion you can think of.



Mustard-Roasted Potatoes
From SmittenKitchen.com

Adapted from Gourmet, December 2007
Makes 10 servings


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. 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