This is my take on Joy the Baker’s Mustard Roasted Potatoes. I almost followed the recipe exactly, except my grocer didn’t have any whole-grain dijon AND I’m an idiot and forgot to pick up parsley at the store. Palm to forehead. Anywho, this is a great side-dish for ANY entree and it gives you your carb fix for the day. And since I’m dating a meat-and-potatoes kind of a guy, I knew that this side-dish would be a hit. I think it’s also worth pointing out that this would be a great potato dish for family get-togethers, holidays, etc. Recipe below.
As always, enjoy.
3 pounds new potatoes
1/2 cup dijon mustard
3 tablespoons olive oil
2 tablespoons Earth Balance, melted (any butter here will do, vegan or not)
2 cloves garlic, minced
3 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
ground black pepper to taste
1/2 medium yellow onion, sliced
Thyme to taste
- Place a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set baking sheets aside.
- Clean and dice new potatoes. Try to slice them so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
- In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
- Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley, and serve warm. They’re yummy.