20 October 2009

Dijon-Roasted Potatoes

Thanksgiving is just around the corner... now I'm not suggesting that you use this potato recipe in lieu of the traditional mashed potatoes and gravy, but it could be a nice alternative! Just a thought. The recipe below makes enough for 10 people, so make sure you have the proportions correct if you are making these for a smaller/larger crowd!

Imagine this: a chilly October evening + grilled lamb shanks + a classic Pinot Noir pairing + these dijon-roasted potatoes = Perfection.

Dijon-Roasted Potatoes
(Adapted from Gourmet December 2007)
Yield: 10 Servings

1/2 C. Whole Grain Dijon Mustard
2 Tbsp. Regular Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Butter, melted
2 Tbsp. Fresh Lemon Juice
4 Garlic Cloves, minced
1 Tbsp. Dried Oregano
1 tsp. Lemon Zest
1 tsp. Coarse Kosher Salt
Freshly Ground Black Pepper, to taste
2 1/2 Pounds Yukon Gold Potatoes, cut into 3/4'' wedges

Position 1 oven rack in the top third and one rack in the bottom third; Preheat oven to 425F degrees. Line 2 large baking sheets with foil and spray with nonstick cooking spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in a large bowl. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between the two prepared baking sheets, leaving any excess mustard mixture in the bowl. Spread potatoes in single layer. Roast potatoes for 20 minutes. Switch the baking sheets to the opposite oven rack and roast for another 25 minutes (until potatoes are crusty outside and tender inside). Transfer potatoes to a serving platter and serve warm.

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