As I know I’ve mentioned before, I am not a potato girl. Just not my favorite “vegetable.” If I’m going to do a starch at dinner, I would much rather bread, pasta, cous-cous, sweet potato, rice, etc. Basically anything else. BUT, I really liked this recipe a lot. It’s a keeper for sure. Easy and delicious. The potatoes end up with a nice crust, a meaty yummy flavor, and a nice tang. What more could you ask for? The recipe here is halved, so feel free to double it. If doubling, just use two baking sheets and alternate levels as directed in recipe.
Nonstick vegetable oil spray
1/4 cup + 1 tablespoon whole grain Dijon mustard
1 tablespoons extra-virgin olive oil
1 tablespoons butter, melted
1 tablespoons + 1 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
1 pounds small unpeeled new/red bliss potatoes cut into 3/4-inch-wide wedges
- Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 1 large rimmed baking sheet with nonstick spray.
- Whisk ¼ cup mustard, olive oil, butter, 1 tablespoon 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.
- Place potatoes in prepared baking sheet, taking care to leave any excess mustard mixture behind in bowl. Spread potatoes in single layer.
- Roast potatoes 25 minutes at lower level, and then transfer to higher rack. Roast until potatoes are crusty outside and tender inside, turning occasionally, about 20 minutes longer.
- While potatoes are roasting, add remaining mustard and lemon juice to the bowl with mustard mixture and whisk to blend. When potatoes are done, transfer back to bowl and toss to coat. Season to taste with salt and pepper. If you like (I did), pop back in over on high level for 5 minutes to just crisp up and reheat.