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Mustard Roasted Potatoes

February 15, 2010

I made the full recipe shown below for the marinade, but used only half the potatoes. I then used the other half on some sirloin steaks, marinating them for about an hour before broiling them. Served the potatoes, steak, and a green salad with a nice mustard vinaigrette. Delicious!

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007 by Smitten Kitchen

Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard (or something wheat-free)
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted (substitute olive oil)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

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.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes

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