rosemary-mustard potatoes
I’ve only met two people in my life that don’t like potatoes. Can you believe they are members of my family? True story – my two nephews, Carter and Palmer don’t eat them in any shape or form. Not mashed. Not boiled. Not fried. Hmmm, I’m wondering if they’ve had chips. It’s made even more confounding by the fact that they will eat virtually everything else.
This recipe isn’t the one that changed their minds, but for me, it’s one that turns ho-hum parsley potatoes into something to crave. So tasty that, I would be very satisfied with these potatoes and a green salad for dinner. (I know, Scott would like a piece of chicken to go along with…. I hear ya, honey!) But on one of those evenings when he’s busy or out of town, I can definitely see myself spending a few minutes assembling them while sipping a glass of wine and maybe tossing a green salad. I’m easy.
Vegetarianism aside, these are, after all, potatoes. Thus, they are a perfect companion to chicken, pork, beef, fish, lamb or any other meat you can think of. (In fact, my brother-in-law, Jim –an avid hunter and angler — has a freezer full of game including, pheasant, venison, walleye and bass.) I bet these potatoes would be heavenly alongside any one of those proteins.
Sometimes, I like to get fanci-fied in the kitchen and other times, I just don’t have the energy. These potatoes are well dressed without much effort. Gotta love that!
tender
These potatoes are simple to prepare and far from ordinary!
- 2 tablespoons coarse dijon mustard the one with the whole mustard seeds
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound small red-skinned potatoes halved
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Preheat oven to 425 degrees.
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Lay a piece of parchment paper or tin foil (sprayed with vegetable spray) onto a baking sheet.
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In a medium bowl, combine mustard, olive oil, garlic, lemon zest and juice, rosemary, salt and pepper. Whisk to combine. Add potatoes and toss until potatoes are well coated.
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Arrange potatoes on the baking sheet, preferably flesh side down (this promotes a nice browning and crisping).
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Roast for 20 minutes.
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With a spatula, flip potatoes and then continue cooking for an additional 5 minutes until crispy on the outside and tender inside. Serve.
These potatoes are excellent served hot but also can be served at room temperature with a chop of fresh parsley.
I’m a bit apprehensive to put lemon in this. How did you decide to add lemon? Would some flour help to build a crust? Does look great!
It doesn’t need much lemon, and you could omit if you want. I don’t think you’d need flour to build a crust. They key is to have the potatoes well coated with the mustard mixture and make sure your oven is pre-heated. When I roast my potatoes, I always put them cut side down so they are in direct contact with the pan and that usually browns and crisps them nicely. Test one potato for your desired crispness at the end of the cooking time — if you want more — add five minutes and test again. Let me know how you like them.
These are amazing! This is my new go-to roasted potato recipe. Made them last week and am making them again tonight.
Glad you like! They’re favorites with us too!
Seems fantastic. tk
They are easy and delicious!