Until I cooked these I truly believed I had the recipe for the perfect roast potato, however, Mr Man has informed me that these are now his favourite – and he is a potato connoisseur. Not only are they supremely tasty , they are also relatively healthy – in the roast potato scheme of things. The mustard that coats the potatoes cooks to a crunchy golden brown while the inside remains creamy and sweet.
I don’t think you have to wait to cook a roast before you try these. Of course they would be fantastic with roast pork or any roast for that matter but I think paired with a nice salad for a lighter meal would also knock anyone’s socks off.
vegetable oil or vegetable oil spray
½ cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (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 sea salt
1.3 kilograms/3 pounds of 1 to 1 ½ -inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut in half
Preheat oven to 425f/220c.
Grease 2 large rimmed baking sheets with oil or 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 until potatoes are crusty outside and tender inside, turning occasionally, about 60 minutes.
Transfer potatoes to serving platter.
Notes: Sometimes when I have made these I find that 60 minutes is not quite enough as we prefer a really crunchy roast potato so I have cooked them for another 10 – 20 minutes.
Source: Adapted from Gourmet, December 2007
© 2010, Michelle. All rights reserved.
these look divine Miss M! Loving your blog.