Yield: 4-6 servings
Time: 60 minutes
Potatoes are without a doubt one of the most beloved vegetables not only because they are easy to prepare but because they are so adaptable. This recipe which uses pantry supplies creates a delicious tangy coating on the outside while keeping the inside moist and buttery.
- 2 lbs (900 g) firm potatoes (Yukon gold/Mary Pipers), cut into 1 inch (2.5 cm) wide wedges
- 4 Tbsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted margarine, melted
- 2 garlic cloves finely minced
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp oregano or rosemary
- 1 tsp sea salt
- 1 tsp freshly ground pepper
Preheat oven to 400ºF/200º C.
Line a baking sheet large enough to hold potato wedges with parchment paper. In a bowl whisk mustard, olive oil, melted margarine, lemon juice and zest, garlic, oregano or rosemary, salt, and pepper. Add potato wedges and toss, making sure wedges are well coated with the mustard mix. Spread potatoes on a single layer over the baking sheet. Roast potatoes for about 25 minutes, on one side. Turn wedges on the other side and bake it for 25 minutes longer. Potatoes should be crusty on the outside and tender on the inside. Pierce with a knife and check for doneness.
Serve hot with your favorite roast or as a vegetarian choice.