12 January 2010

Roasted Dijon Potatoes


January is a great month for getting back to basics. After a season of celebrating and expansive entertaining it is something of a relief to organize and simplify.

After packing away the Christmas decorations I turned to my kitchen to strip it of superfluous items. It is almost calming to open the refrigerator now and find empty space inside. It makes me smile to be able to store items there without having to shuffle everything around first.

In January I find a new appreciation for recipes that are straightforward and rely on staples I always keep on hand. It keeps kitchen clutter to a minimum and avoids extra trips to the grocery as well as extra unbudgeted expenses.Of course that doesn’t mean I want to adopt a drab or tasteless diet. A recipe doesn’t have to be bland or boring to be simple.

This potato recipe is a good example. It calls for only a few ingredients that I keep on hand, yet it really delivers in terms of flavor and visual appeal. This is also a forgiving recipe. These potatoes can easily be roasted with other dishes at a somewhat higher or lower temperature than directed simply by adjusting the time. What’s more, the longer they linger in a warm oven the crispier they get, so I am happy to leave them in the oven warming for a short while after they test done while I finish preparing the rest of the meal.


Roasted Dijon Potatoes
Slightly adapted from a magazine clipping of an old Grey Poupon advertisement
Serves 4

1/3 cup Dijon mustard (I use country-style Dijon)
1 Tablespoon olive oil
1 clove garlic, minced or pressed
1 teaspoon Italian seasoning (or a mixture of dried thyme and oregano)
2 pounds of red or gold potatoes, cut into chunks

Mix the mustard, olive oil, garlic and seasoning in a small bowl.

Place the potatoes in a plastic or paper bag.

Pour the mustard mixture over the potatoes. Close the bag tightly and shake until the potatoes are well coated.

Spread the potatoes on a shallow non-stick baking sheet (or a regular baking sheet lightly coated with non-stick cooking spray.)

Stirring occasionally, bake at 425 degrees for 40 minutes or until potatoes test tender when pricked with a fork.

Serve and enjoy!

15 comments:

Pam said...

I've made countless roasted potatoes, but never this one! I'll have to give it a try.

Cathy said...

I agree with you, Lisa, it is nice to get the clutter put away and have some room in the fridge again. I'm very fond of Dijon mustard and know I will like your version of roasted potatoes.

Bellini Valli said...

Simple, tasty and delicious as potatoes should be. Thanks for this insight.

the southern hostess said...

This looks so delicious! Love that golden color.

noble pig said...

I love potatoes served this way, so elegant.

Cindy said...

I'm with ya on some simple dishes. Those would go nicely with the complicated boeuf bourguignon I made last night. I think I exhausted my cooking quota for the week.

grace said...

i love simplicity, i love potatoes with mustard, and i love the word superfluous. :)

Zupan's Markets said...

We are passing these on to our readers! Potatoes are such great comfort food and this recipe is not only easy, but it looks amazingly delicious. Thanks!

Debbie said...

What a great side dish. They look delicious!

Theresa said...

I am going to try these, big time!

small home plans said...

Roasted potatoes are the best! I like them when they are cooked like that!

Theresa said...

Lisa

I made these potatoes last night. Had to adjust the recipe somewhat, coating the potatoes by stirring them, but it worked. I am still in the process of replenishing the pantry from the move and rapidly running out of kitchen space, but this was a life saver for me last night..so easy.

Alicia said...

those look amazing!

My Carolina Kitchen said...

I've made roasted potatoes but never have thought to put the Dijon in them. How clever of you to read the ad on the bottle. I'll have to give these a try. They are so pretty.
Sam

Erin said...

I made these last night and wow, they were really tasty! I will definitely be making them again. Thanks for the recipe.