MUSTARD ROASTED POTATOES
FROM THE SMITTEN KITCHEN BLOG
- NON-STICK VEGETABLE OIL SPRAY
- 1/2 CUP WHOLE GRAIN DIJON MUSTARD
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 2 TABLESPOONS MELTED BUTTER
- 2 TABLESPOONS FRESH LEMON JUICE
- 3 MINCED GARLIC CLOVES
- 1 TABLESPOON DRIED OREGANO
- 1 TEASPOON FINELY GRATED LEMON PEEL
- 3 POUNDS 1-1 1/2-INCH-DIAMETER MIXED
- UNPEELED RED AND WHITE SKINNED
- POTATOES, CUT INTO 3/4 INCH-WIDE WEDGES
- POSITION one rack in top third of oven and one rack in bottom third of oven and preheat to 425°F.
- PREPARE two large baking sheets with non-stick spray, parchment, or aluminum.
- 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.
- ADD remaining mustard to flavor as needed.