Mustard-Roasted Potatoes
Crispy roasted potato wedges coated in a flavorful mixture of whole grain Dijon mustard, olive oil, butter, and aromatic seasonings. These potatoes are crusty on the outside and tender on the inside, making them a perfect side dish.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •½ cup whole grain Dijon mustard
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons butter
- •2 tablespoons fresh lemon juice
- •3 cloves garlic
- •1 tablespoon dried oregano
- •1 teaspoon lemon peel
- •1 teaspoon coarse kosher salt
- •3 pounds mixed potatoes
- •potato wedges
Cooking Instructions
- 1.
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
45 min
- 2.
Transfer potatoes to serving bowl.
2 min
