Friday, December 16, 2011

Mustard Roasted Potatoes

* Nonstick vegetable oil spray
* 1/4 cup whole grain Dijon mustard
* 1 tablespoons extra-virgin olive oil
* 1 tablespoons butter, melted
* 1 tablespoons fresh lemon juice
* 2 garlic cloves, minced
* 1 1/2 teaspoons dried oregano
* 1/2 teaspoon coarse kosher salt
* 1 1/2 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

1. Preheat to 425°F. Spray 1 large rimmed baking sheet with nonstick spray.
2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl to blend.
3. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Place potatoes on prepared baking sheet, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
4. Roast potatoes 20 minutes. Turn all the potatoes, roast about 20-25 minutes longer, until they are crusty outside and tender inside. Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheet at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

The potatoes looked a little overdone (even some looked burnt) when I took them out of the oven, but they were all delicious and we ate every last potato. Do make sure to leave the excess dressing in the bowl and ignore the urge to pour it on the potatoes - it will just burn.

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