Ingredients
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-
1/2
-
2
-
2
-
2
-
3
-
1
-
1
-
1
-
3
-
-
-
-
-
Directions
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 , 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
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Steps
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1
Done
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Position 1 Rack in Top Third of Oven and 1 Rack in Bottom Third of Oven and Preheat to 425f 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. |
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2
Done
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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. |
