Thursday, December 12, 2019

Dijon Herb Roasted Potatoes


With Christmas right around the corner, it's time to get your holiday menu in order. Potatoes are always a client favorite and these crispy mustard and herb potatoes are no exception. These go well with beef tenderloin, roasted whole chicken or pork tenderloin. 

If you have vegetarian/vegan guests or those with a gluten allergy, this is a great side dish to provide because it is naturally gluten and dairy free without sacrificing any flavor.




1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.




3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.



4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.



Dijon Herb Roasted Potatoes
Serves 8

All you need:
1/4 cup dijon mustard
2 tablespoons olive oil (plus more for drizzling)
3 garlic cloves, minced
1 tablespoon chopped rosemary leaves
1 teaspoon fresh thyme leaves
1 large shallot, finely diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
2 pounds medium-sized Yukon gold potatoes, halved
Zest and juice of 1 lemon
1 tablespoon chopped flat-leaf parsley

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.
3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.
4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.

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