There comes a time in every woman’s life when she must reassess her life — or in some cases — her pantry. Two bottles of pomegranate molasses? A jar of lychees? I may have an eccentric love of ingredients but even I think four kinds of kosher salt is overkill.
The days when I imagined I could simultaneously court you with this blog, cook, write, go to school, and work in a restaurant are over. So I’m throwing back to the days when life tasted best in its simplicity. I’m making roasted potatoes — that while on the surface may seem boorish or facile — are actually tangled in surprise and complexity. It’s peasant food gone totally glam. And it’s right on time.
Slathered in a whole grain mustard marinade, roasted hard and sufficiently crackily, tangy and wholesome. Pulled from the oven, it’s a rustic brown hissy-fit with a rewarding slew of crispy mustard seeds.
You may be tempted to throw in a handful of parsley, just for good measure, but I recommend skipping the pretense. There’s an art and an ease in simplicity. And it’s nice to remember. ‘Cause the only thing that really matters is eating good, honest food with good, preferably honest people.
Recipe from Smitten Kitchen
1 cup whole-grain Dijon mustard
4 tablespoons butter, melted
2 tablespoons oregano
2 cloves garlic, minced
Kosher salt, to taste
Black pepper, to taste
2 pounds fingerling potatoes, quartered
Preheat oven to 425. Combine first 6 ingredients and toss in a mixing bowl with potatoes. Spread potatoes in an even layer on a baking sheet or an oven-ready dish. Roast for 20 minutes, toss potatoes again and continue to roast until cooked through, about 20 minutes more.