This is a recipe I didn't know I was waiting for. But clearly I was waiting for this to come into my life. I should also mention that if you have a french fry obsession like, um, a friend of mine, then this may also be the potato dish for you.
I think I'm going to need an intervention for these potatoes. This is somewhat serious. When these things came out of the oven all crispy and crackle-y and caramelized and junk, I nearly lost it. And you may lose it as well if you also have a love of mustard and garlic and the like.
While I have been meaning to whip up a variation of this side dish for a while, I got the extra push to create this because of my monthly Secret Recipe Club. This month, I was assigned to Suzanne's blog, Thru The Bugs On My Windshield. Although there were other recipes I was quite tempted to indulge in, such as the Blueberry Delight Coffee Cake or this Tortellini Salad, the potatoes really spoke to me and my love of carbs. Let's be truthful here. Carbs usually win out every time.
Mustard and Garlic Roasted Potatoes
slightly adapted from Mustard Garlic Roasted Potatoes
makes 6-8 servings
- 3 lbs baby red and/or white potatoes
- 1/4 cup extra virgin olive oil (I combined 1/8 cup black truffle olive oil & 1/8 cup herbes de provence olive oil)
- 2 tablespoons minced garlic
- 1 tablespoon stoneground mustard
- 1 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- habanero sauce, to taste
1) Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
2) Rinse and pat dry the potatoes. Cut the potatoes so that they are in ~1 inch cubes. Place the potatoes in a large bowl.
3) In a small bowl, whisk together the olive oil, garlic, mustard, salt, pepper, and habanero sauce until fully incorporated.
4) Pour the mustard mixture over the potatoes. Toss the potatoes in the mixture until they are covered evenly and completely.
5) Spread the potatoes evenly between the two baking sheets. Bake in the oven for 35 minutes, rotating the pans 180 degrees halfway through the process. The potatoes should have crispy, brown skin.
6) Remove the pans from the oven and serve hot.
Just because I'm daring like that, I decided to use flavored olive oils. It's also because I happen to have two flavored oils sitting around, couldn't decide which one I wanted to use, so I used both. Since one is black truffle-flavored and the other is herb-flavored, I think they work well together. The finished product is slightly spicy as well as earthy and herb-y (Is that a word? Sure!) from the mustard and the olive oils. Have I mentioned yet how the outside of the potatoes were nice and crunchy while the inside of each piece was soft and fluffy? I restrained myself from eating an entire pan of these potatoes, they were that good. I suggest you try this recipe, but don't blame it on me if you eat them all
PS - Some of the pictures of the potatoes may make them seem slightly burnt. That's because they are, and I like them like that. If you don't, simply roast them for a shorter period of time.