Mustard Roasted Potatoes March 6, 2017 by Amy Patterson Leave a Comment Mustard Roasted Potatoes 2017-03-06 15:41:07 Print Ingredients ¼ cup whole grain Dijon mustard 1 tablespoon extra virgin olive oil 1 tablespoon butter, melted 1 tablespoon fresh lemon juice 1-2 cloves garlic, minced 1 ½ teaspoons dried oregano ½ teaspoon finely grated lemon peel ½ teaspoon coarse kosher salt 1 ½ pounds small red and white skinned potatoes, cut into ¾”wide wedges Instructions Preheat oven to 425 degrees. Spray baking sheet with nonstick spray or line with parchment. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Spread potatoes in single layer on baking sheet. Roast 20 minutes, toss, and roast until potatoes are crusty outside and tender inside, about 25 minutes longer. Notes Can be made 2 hours before serving. Let stand at room temperature, then rewarm in 425 degree oven for 10 minutes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Warm Yukon Gold Potato Salad April 7, 2015 by Amy Patterson Leave a Comment Warm Yukon Gold Potato Salad 2015-04-07 13:37:37 Print Ingredients 1½ lbs. Yukon gold potatoes 1/4 cup extra-virgin olive oil 1/3 cup cider vinegar 1 t. sugar 1 t. Dijon mustard 1 t. salt 2 T. water ½ cup firmly packed fresh flat leaf parsley leaves, finely chopped 1 bunch (5 to 6) green onions, white and tender green parts only, sliced Instructions Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 t. salt. Reduce heat to medium; cook 20 to 30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl. Whisk together olive oil and next 5 ingredients in a small bowl until blended and smooth. Adjust seasoning. Stir in half of parsley and half of green onions. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasoning. Garnish with remaining parsley and green onions and serve. By Maureen McHugh Adapted from The Best Cookbook Ever by Max & Eli Sussman Adapted from The Best Cookbook Ever by Max & Eli Sussman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/