Mustard roast potatoes

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Mustard Roast Potatoes

These are from Epicurious and despite the "four-fork" rating, some of the comments weren't very positive. I didn't take a picture tonight, but the potatoes were excellent. I didn't make near the potatoes called for in the recipe, which made for more "mustard mix" and therefore lots of flavour. I sprinkled it with lemon pepper because I didn't have an actual fresh lemon to make lemon rind. The store was out of fresh lemons (other than in 3-pound bags), so I used commercial lemon juice. 

The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet.
  • Nonstick vegetable oil spray
  • 1/2 cup whole grain Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) 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 — I used those little potatoes you can get in the bags
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preparation

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with 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 potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
Transfer potatoes to serving bowl.

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