Tuesday, February 23, 2010

Mustard and Herb Roasted Fingerling Potatoes

Try these simple potatoes with any baked or roasted meat, chicken or seafood. I made these with golden fingerlings, but a combination of colors looks pretty on the plate. Different flavored mustards add interest and variation.

Mustard and Herb Roasted Potatoes

1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise

Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.

In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty. Serves 4.

Leigh’s tip: Substitute your favorite dried herbs for the oregano and thyme.

Mix all ingredients together

Single layer on baking sheet

Browned and ready to serve
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