I’d really like to tell you about these Mustard Roasted New Potatoes, but I have a really really good excuse for keeping this post short.
I’m practicing my booty dance moves around my apartment. I just ate two, frozen, unfrosted cupcakes and I plan on eating at least two more.
I have a scarf wrapped around my head and slippery socks on.
So you’ll have to forgive me.
This booty isn’t going to dance itself… nor will these frozen cupcakes eat themselves.
Also! Completely unrelated pro-tip: always always ALWAYS mute Eharmony commercials. They’re totally annoying.
It’s alright that I’m dancing around my apartment with a scarf on my head.
It’s totally cool… because the description of these potatoes is pretty dang straight forward.
There’s whole grain mustard, whipped with melted butter and olive oil and garlic and lemon. It’s tossed with thin-skinned new potatoes and baked until crisp and flavorful.
The potatoes are browned and mustardy on the outside, and light and creamy on the inside.
Bake them. Eat them. Practice that booty dance.
Ok… you guys are freaking out about this salad.
It’s my big sister’s creation. Romaine lettuce, carrots, cucumber, scallions, edamame, and avocado. She tossed it with some sort of miso sesame dressing, from a jar…. it was incredible.
Mustard Roasted New Potatoes
serves 4 or 6 as a side dish
adapted slightly from epicurious
3 pounds new potatoes
1/2 cup whole grain dijon mustard
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
3 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
ground black pepper to taste
1/2 medium yellow onion, sliced
chopped fresh parsley to taste
Place a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set baking sheets aside.
Clean and dice new potatoes. Try to slice them so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley, and serve warm. They’re yummy.