Dijon mustard and potatoes. Made for each other.
So I was peering into my cupboards the other day, looking for something to cook, and I noticed several jars of Dijon mustard. We’d bought a cute Wine-goblet shaped jar in Cherbourg. Other choices included a Scooby Doo -themed juice glass, but being adults, we chose the wine glass. The mustard came in handy, as every night I mixed up a salad dressing using other jars I bought: Olive oil and balsamic vinegar.
I also brought home some French potatoes, a thin-skinned white potato I hadn’t got around to cooking while in Normandy.
Suddenly the idea of mustard and potatoes was irresistible.
I mixed up some mustard, olive oil, rosemary, and salt, coated the potato wedges, and a half hour later had some yummy baked potato wedges.
Dijon Roasted Potatoes
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon chopped rosemary
½ pound potatoes, cut in wedges, or chunks
In a medium-sized bowl, mix the first four ingredients together, then toss the potatoes with the mustard mixture until thoroughly coated.
Bake in a preheated 400 degree oven for 25 minutes. Toss the potatoes around, then bake for another 20 minutes.