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Mustard Roasted Potatoes

Posted Mar 14 2011 12:00am

“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” ~ A. A. Milne, English author (1882 – 1956)

Ten ounces of baked red potatoes have similar nutrient levels as white potatoes – about 7 grams of protein, 5 grams of dietary fiber, 59 grams of carbohydrates, 12% of the USRDA of Iron, and 63% of Vitamin C. So, when we saw baby red potatoes on sale at the produce market, it didn’t take much thought to land them in the shopping cart.

For a supper that includes cabbage and carrots, roasted red potatoes are a natural for their color, texture, and (of course) tradition. In this recipe, we’ve coated them with a mustard dressing to up the interest a little.

Prepared mustard comes in many textures from smooth to very grainy, and flavors from mild to strong and spicy. For this recipe, use whatever mustard you like the most – the natural sugars in the potatoes smooth out a lot of the mustard bite.

Mustard Roasted Potatoes
Serves up to 6
Time: 10 minutes active + 40 minutes in the oven

2 tablespoons prepared mustard
2 tablespoons olive oil
1 ½ teaspoons minced garlic
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon dried oregano
8-10 ounces of small red potatoes per
serving, up to 3 pounds
Salt and pepper to taste

Preheat oven to 400° F.

Measure the mustard, olive oil, garlic, lemon juice, lemon peel, and oregano into a large bowl. Whisk until smooth.

Scrub the potatoes and cut them into 1-inch pieces. Toss them into the dressing, stirring to coat completely. Use a slotted spoon to transfer the potatoes to a single layer on a baking sheet, leaving behind any dressing that doesn’t cling to the potatoes. Salt and pepper to taste.

Note: Do NOT pour the dressing over the potatoes on the baking sheet. Dressing on the baking sheet will dry up and blacken as the potatoes cook (it doesn’t stick or taste burned, however). Save any excess dressing, refrigerated, to use again later in the week. It works well for roasting other vegetables, too.

Bake the potatoes for 20 minutes, turn and bake for 15 more minutes, until nicely browned and tender. Serve hot.

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