Lemon – Mustard Roasted Baby Potatoes

Sometimes I find that I am preparing the same boring side dishes to serve with our meals.  How about you?  So I always have my eye open for little tweaks or twists on the ‘same old, same old’ standards…like roasted potatoes.  These were on my menu this week. So I planned on buying some red potatoes.  And then, when I was at the grocery store, I found some lovely baby red potatoes.  Oh, happy me!

Take a look around in the produce aisle at the grocery store or at the Farmer’s market.  They come in either red or yellow (Yukon Gold) or (my favorites!) even purple varieties.  When you find them, buy ‘em!  You will not regret it!  They can be boiled, steamed, roasted, baked, grilled…I suppose you could even microwave them.

These Lemon-Mustard Potatoes will get some crispy edges and have a yummy coating baked right on!  We enjoyed them with baked tilapia filets and steamed fresh green beans.  This recipe makes approximately 4 servings…easily doubled!

Lemon – Mustard Roasted Baby Potatoes

Ingredients:
3 tablespoons extra-virgin olive oil
Zest of 1 large lemon
Juice of that lemon (approximately 3 tablespoons)
2 tablespoons Dijon mustard
1 tablespoon fresh thyme (or dried, if that is all you have)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper (I used lemon pepper)

1 1/2 pounds baby red potatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

• Preheat oven to 375. Line a heavy baking sheet with foil. Set aside.

For the vinaigrette:

• Zest and juice the lemon.
• In a large bowl, whisk together the lemon juice, lemon zest, olive oil, mustard, thyme, salt, and pepper until smooth. Remove 2 tablespoons of the vinaigrette and set aside. (I used this extra bit to coat the fish filets.)

Prepare the potatoes:

• Scrub the potatoes.
• Cut in half any that are larger so that all of the potatoes are approximately the same size.
• Place the prepared potatoes into the bowl along with the vinaigrette.
• Stir to thoroughly coat them.
• Pour out onto the lined baking sheet.
• Bake for 15 minutes, then turn over.
• Check the potatoes with a thin-bladed knife after 25 minutes. They are done when the knife easily slides right through the potato. They might take up to 45 minutes depending on their size. (If not quite done, continue roasting.)
• When done, scoop into a serving bowl and sprinkle with a bit more salt and pepper. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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