Mustard-roasted Potatoes
Photo © Deb Perelman
- Nonstick vegetable oil spray
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick or 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 coarse kosher salt
- 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
- Produce
- Lemon peel (1 teaspoon)
- Oregano, dried (1 tablespoon)
- Condiments
- Dijon mustard, whole grain (1/2 cup)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt, coarse (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Vegetable oil spray, Nonstick (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Butter (2 tablespoons)
- Other
- 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 20, 2008 (4 years ago).
98 people saved this recipe.
