And the final recipe to round out the meal we had a week ago was one of my classic favorites from Smitten Kitchen (my favorite food blog), her Mustard-Roasted Potatoes. I’d made this for the first time when Tamas and I lived in France a few years back. I chose them because he will pretty much eat anything as long as mustard is involved. So I thought I’d treat him again because they’re so easy and delicious. It was just part of this epic meal:
Grilled Marinated Sirloin Steak
Tamas’ Famous Corn Salad
Grilled Vegetable Skewers
So here is Deb’s recipe, adapted:
adapted from Smitten Kitchen
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
2.5 lbs potatoes, roughly chopped into 2 inch pieces
1/2 cup shredded parmesan cheese (optional)
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl. Sprinkle with parmesan cheese when ready to serve.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Add cheese when ready to serve.
Before and After