Wednesday, October 24, 2007

Mustard Roasted Potatoes and Veggies

Here's another dish for which to thank Madelyn. The original recipe is for Potatoes Poupon, but I think that this variation is really great, as there is no limitation to using Dijon Mustard. Madelyn says that other varieties of mustard, such as grain mustard, also work great. And my addition to the recipe is to add a variety of vegetables, rather than just using potatoes. In the photo above, I used red skinned potatoes, yellow zucchini and carrots.

Mustard Roasted Potatoes (and optional veggies)

3 tablespoons Dijon, grain or your favorite gourmet mustard
2 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
1/2 teaspoon Italian seasoning
2 pounds red skinned potatoes (about six medium) cut into chunks OR 2 pounds total of potatoes and veggies cut into same sized chunks
salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Mix together all of ingredients except the potatoes and veggies in a bowl. Add the chopped potatoes and veggies and toss to coat. Season with salt and pepper.
3. Lightly grease with olive oil a roasting pan. Add the coated veggies. See photo below.
4. Bake 35 to 40 minutes, stirring occasionally, until tender.

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