Dijon Roasted Potatoes - served with Corned Beef and Cabbage

Served with our Corned Beef and Cabbage, also delicious with our Savory Duck Breast or Roasted Leg of Lamb recipes!

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INGREDIENTS:

• 1 Pound Russet or Yukon gold potatoes  

• 3 Tablespoons olive oil 

• 2 Tablespoons dijon mustard  

• ½ Teaspoon salt 

• ½ Teaspoon garlic powder 

• ½ Teaspoon ground mustard

• 1 Teaspoon dried parsley

KITCHEN ESSENTIALS FOR THIS RECIPE:

• Mixing Bowl (large)

• Measuring Cups

• Whisk

• Parchment Paper

• Baking Sheet/Non-Stick Baking Dish

Preparing the Potatoes

• Combine the olive oil, dijon mustard, salt, ground mustard, garlic & parsley in a small bowl and whisk together

• I like to wash the potatoes under cold water & towel dry - leaving skin on

• Cut into 1” sized pieces - this isn’t exact but they should be cut into a similar size so they cook evenly

• Preheat oven on 400°

• To reduce some of the starchiness, I soak the cut up potatoes in a bowl of cold water for about 30 min - (this is optional, if not doing this skip to the cooking section)

• Pour the water out & pat dry

NOW FOR THE FUN PART - COOKING!

• Place potatoes into large bowl

• Pour in the olive oil mixture over the potatoes & mix gently so they are evenly coated - I have found that using my hands to mix them works best 

• Place the potatoes on a parchment paper lined baking pan - try to keep them in 1 layer

• Roast for 45 minutes to an hour (every 15 min check potatoes: flip with spatula or shake baking sheet to reducing sticking to liner)

  After 30 min, turn temp up to 425° for last 15+ minutes

• They will be done when they are browned & look ‘crisp’ - they should be soft inside when split with a fork 

Once ready, remove from oven, plate & serve hot! These are a delicious side with any main ‘meat’ dish!