Overall Rating: 4/5
Prep Time: 20 minutes
Cook Time: 45 minutes
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano (* I didn't have this so I sub'd sweet basil because it's my fav herb)
1 teaspoon finely grated lemon (* Didn't have this either but it would have added freshness)
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges (I used russet baking potatoes because it's what I had)
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.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
Your potatoes should be about this size.
If you are using new potatoes I'd cut them like the picture from the source. Into thin slices, much like you would cut an apple.
Doesn't this large glob of course mustard just look so appetizing? WELL, IT IS!
Okay, the finished product looks like little ants died all over the potatoes. But I swear to god these roasted potatoes were so good. The mustard grains carmelize when they roast and they get all crispy. Definitely tart but it blends well with the soft potato/crunchy outside. I'd make these again!