Sunday, July 10, 2016

Mustard Crusted Potatoes

Ingredients
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup whole-grain/stone ground mustard
  • zest and juice of either one large lemon or two small lemons
  • 4 garlic cloves
  • 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
  • Kosher salt
  • 1/2 fresh lemon, cut into wedges


Preheat oven to 425 degrees.


Directions:

Zest the lemon(s), mincing the peel if you have a string zester, and set aside.  Mince the garlic and set aside.  Cut the potatoes into small cubes and set aside.

In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic.  Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15-20 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.


Myrtle's Note:   I loved the taste of this, but I thought that the flavoring was a bit much for the recipe, especially since I had uncooked mixture still on the pan after cooking the potatoes for 1 hour and 20 minutes. So, I reduced the ingredients down for when I make it the next time.  Follow the link to the original recipe if you want to have more flavoring.  I also increased the cooking temperature for next time, especially because 1) I frankly believe that roasting vegetables needs to be done at at least 415 degrees and 2) I had to cook this double the time of the original recipe.  Still, this will definitely be a repeat recipe for me.  Also, I think it would be a great side dish for when you are having guests.  Finally, I used baby Yukon golds and cubed 18 of them, a ratio of 3 to represent 1 regular yukon potato.


Yield: 4-6 servings

Source:    http://www.twopeasandtheirpod.com/mustard-crusted-potatoes/