Dijon Roasted Potatoes

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.

Here’s more:

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.

Comments

[Ricki]

What a fabulous combination! I love roasted potatoes, and I think this would take them to a whole new realm. . . ! :)

[KathyF]

Ricki, I'll add another hint: I roasted them for about 20 minutes, then took them out to cook some other stuff. I then roasted them for another 10 or 15 minutes to warm them up, and I'm not sure but maybe twice roasting made them extra special? I've heard double cooking potatoes is the thing to do.

[SusanV]

These look delicious! I'm going to take your hint about twice-roasting them and try them soon.

[Ricki]

An interesting theory. . . worth a try, thanks!