Mustard Roasted Potatoes

Spice up your Shabbat table.

07/28/11
Jewish Week Online Columnist
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Potatoes are one of my all time favorite foods. Doesn’t matter if they are roasted, mashed, fried, baked, or in a nice latke or kugel – I can’t resist them. And while they’re delicious with just a little salt and pepper, it is also nice to add some other flavors and spices to them.

Roasting potatoes with mustard gives them a nice extra kick of flavor. Even if you’re not a huge mustard fan, the taste is mellowed somewhat during the cooking process, but still imparts a nice spice and sweetness. You can experiment with added spices and seasonings - I just used a little salt and cayenne pepper. These will be a welcome addition to any Shabbat table.
 
Mustard Roasted Potatoes
3 pounds red or Yukon gold potatoes
2 tablespoons olive oil
½ cup Dijon mustard
2 cloves garlic, peeled and finely minced
1 teaspoon salt
¼ teaspoon cayenne pepper
 
Peel or wash the potatoes and pat dry. Cut into approx. 1” pieces.
Mix the oil, mustard, garlic, salt and pepper together – whisk until well combined.
Toss the potatoes with the mustard mixture – a large bowl or plastic bag work well for this.
Spray 1 or 2 large baking sheets or trays with non-stick spray, and lay the potatoes out in a single layer.
Roast on 425 F for about 45 minutes to 1 hour.

 

Last Update:

07/28/2011 - 14:07

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