my usual technique to prepare any vegetable is to roast it. this has really never failed me. roasted root veggies are delicious, but roasted cauliflower, broccoli, and kale are so tasty and easy to prepare with minimum fuss and dishes. however, roasted potatoes do get a bit boring after a while, especially with still most of the winter to look forward to filled with more root veggies, hearty greens, and cabbage. while this recipe is not for everyone, the roasted mustard is really, really good. i love coarse dijon mustard the most and these potatoes come out of the oven crispy and crackly with mustard seeds.
mustard roasted potatoes
1/3 or a bit more cup coarse dijon mustard
3 or so tbsp olive oil or melted butter
2 tbsp lemon juice
3 large cloves of garlic, minced
zest of one small lemon
1 tsp kosher salt
2 pounds small waxy potatoes. i used russian banana fingerlings.
chopped parsley or scallions
preheat the oven to 425 and place a very large baking sheet in the middle*.
scrub and cut potatoes into wedges. whisk together the mustard, olive oil or butter, lemon juice and zest, garlic, and salt. toss the potatoes with the mustard mixture, coating evenly. carefully spread the potatoes out on the preheated baking sheet in a single layer and return to the oven. if you need two baking sheets, swap them around about halfway through cooking (maybe about 20 minutes) and roast the potatoes until crispy on the outside and tender and creamy on the inside, about 40-45 minutes total. as soon as they come out of the oven, toss with s big handful of chopped herbs and eat straight away.
* by preheating the baking sheet, you save a lot of time when roasting vegetables, especially those that take a long time. this also assists in getting that really nice brown crust.