Roasted Red Potatoes with Mustard and Herbs
Roasted Red Potatoes are brightened with lemon, mustard, and fresh herbs.
Equipment
- baking sheet
- lemon juicer
- Zester
- chopping knife
- cutting board
- parchment paper
Ingredients
- 5 pounds Red Potatoes
- 1/2 cup Dijon Mustard
- 1/4 cup olive oil good quality
- 1 Tablespoon maple syrup (Optional) Use genuine maple syrup, not maple flavored syrup.
- 1/4 cup lemon juice fresh, about one lemon
- 1 teaspoon lemon zest usually from one lemon
- 1/4 cup minced garlic I used the jarred minced garlic.
- 2 Tablespoons minced oregano fresh
- 2 Tablespoon minced Rosemary fresh
- 1 teaspoon salt
- 1/4 cup minced parsley fresh
Instructions
- Preheat the oven to 425°.
- Line a large baking sheet with parchment paper. I used a 15" x 21" pan.
- Wash the potatoes and cut into manageable piece. It will vary by the size of your potatoes. I cut mine in quarters to make wedges and then halved the wedges, but if your [potatoes are small, quarters may be fine.
- Zest a lemon, then juice it. Set aside.
- Wash, dry, and remove the stems from the herbs. Chop them finely. Keep the parsley separate, but it's ok to combine the rosemary and the oregano. Set the herbs aside.
- In a bowl, combine the dijon mustard, the olive oil, the maple syrup (if using), the lemon juice, lemon zest and the rosemary and oregano. stir to combine.
- In a large bowl, thoroughly mix the mustard mixture with the cut potatoes.
- Evenly spread the potato mixture on the parchment covered baking sheet.
- Bake for 50 minutes, at 425°. After 25 minutes stir the mixture so that the potato pieces brown evenly.
- Remove the pan from the oven. Sprinkle with salt to taste, and the reserved parsley.