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Saturday, May 16, 2009

Herb-Roasted Potatoes Enlist in Mustard War

In ehealy's comment on our post "In Defense of Dijon II: Guest Recipe," she gave us another mustard recipe. It's one that she found in the booklet that came with her jar of mustard, and it's become one of her favorites.

5 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, crushed
1/2 teaspoon Italian seasoning
2 pounds red potatoes, 1 1/2-inch chunks
sprig fresh oregano

1. In a small bowl, combine mustard, oil, garlic, and Italian seasoning. Arrange potatoes in lightly greased 13-by-9-by-2-inch baking pan or on a shallow baking sheet. Pour mustard mixture over potatoes; toss to coat well.
2. Bake at 425 degrees for 35 to 40 minutes or until potatoes are tender and crispy, stirring occasionally. Garnish with oregano.

This sounds like a different take on the kind of mustard-and-vinegar potato salad that some of Tim's German relatives used to make on summer holidays.
This also reminds us of one of our favorite things to do: roasted potatoes, which are so easy and which can be altered slightly to work with whatever else you're serving. We'll soon drop in a post about some of the many things you can do to roasted potatoes. 

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