MUSTARD-ROASTED POTATOES (BON APPETIT)
These delicious potatoes have a crispy garlic outside and a sweet and creamy interior. From Molly Stevens in Bon Appetit Magazine (Dec. 2007). You can try different herbs and spices; rosemary and thyme work well, and if you like spice, add a little cayenne pepper. Eat the leftovers with some eggs for breakfast. Yum! DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425 F oven for 10 minutes.
Provided by blucoat
Categories Lemon
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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. Transfer potatoes to serving bowl.
Nutrition Facts : Calories 160.4, Fat 5.5, SaturatedFat 1.9, Cholesterol 6.1, Sodium 339.2, Carbohydrate 25.6, Fiber 3.6, Sugar 1.5, Protein 3.4
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