Tasty Throwback: Dijon Roasted Potatoes

January 10, 2011

dijon potatoes recipes

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.

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Mustard-Roasted Potatoes

Recipe from Smitten Kitchen

Ingredients

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

Procedure

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.

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{ 7 comments… read them below or add one }

Jill January 10, 2011 at 7:17 am

Poor Dustin. I see you’re back to butter.

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Courtney January 10, 2011 at 11:45 am

Yes. But he’s taking it like a champ.

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Intuitive Eggplant January 10, 2011 at 8:00 pm

Ooh, I love mustard, and roasted potatoes – how could I resist this “rustic brown hissy-fit with a rewarding slew of crispy mustard seeds”?

Wishing you a happy, and less hectic, new year :)

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Courtney January 11, 2011 at 6:37 am

Ha… I’m so dramatic aren’t I? You should have seen me forcing my sister to smell them.

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Kristy January 11, 2011 at 5:30 am

Recipe printed :-) The boy will love these!

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Courtney January 11, 2011 at 6:38 am

Excellent! I hope so! They’re super easy.

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Brian February 3, 2011 at 3:56 pm

Thanks Courtney I am on something of a mustard kick, last recipe I tried was roast capon, so I can’t wait to try the fingerlings!

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