Mustard-Roasted Potatoes by Molly Stevens from All About Roasting: A New Approach to a Classic Art

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

Best with red potatoes

Nonstick vegetable oil spray

½ cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons (¼ stick) butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 ½-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into ¾-inch-wide wedges

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer