- 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/
