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mustard-roasted new potatoes

June 19, 2011

Happy Fathers’ Day, everybody!

So, yes, this is the 800th potato recipe on this blog. But you knew I couldn’t resist something that combined new potatoes, mustard, and roasting. Mmmm. 

And the results were, in fact, just as tasty as the name of the recipe seems to promise. The bite of the mustard paired well with the creaminess of the potatoes, and the edges got nice and crispy in the oven. Oh, and it made enough potatoes for about 12 people, so we had lots of leftovers to nom on the next few nights. We microwaved them, but I bet they’d be pretty tasty cold, too. 

Mustard-Roasted New Potatoes
3 lb. new potatoes
1/2 cup whole grain dijon mustard
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 cloves  garlic, minced
3 tablespoons fresh lemon zest
1 teaspoon lemon zest
1 teaspoon kosher salt
ground black pepper to taste
1/2 medium yellow onion, sliced

1. Place a rack in the center of the oven and preheat to 425 degrees. Line two baking sheets with foil or parchment paper and spray with non-stick cooking spray. Set baking sheets aside. 
2. Clean and dice new potatoes. Slice so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
3. In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl.
4. Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with chopped parsley, and serve warm.

Source: Joy the Baker 

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