Friday, May 21, 2010

Those Potatoes

I came across a recipe a number of years ago while looking through the pages of a magazine. The recipe itself came as an advertisement for Grey Poupon mustard. I didn't write down the recipe, but got the general idea and have been making it ever since.

This is a family favorite and they always work well with a party on the patio! I've never given this recipe a name, but whenever they're requested it's usually, "Can we have 'those potatoes'?"

Those Potatoes

What you will need:

1 1/2 pounds small red skinned potatoes
3 tablespoons of olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons Grey Poupon Country Dijon mustard

Preheat the oven to 400 degrees*

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and mustard; toss until the potatoes are well coated. Dump the potatoes on a baking sheet* and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven and serve immediately.

Note from Michelle: *When the oven is turned on, place an ungreased baking sheet in the lower rack until the oven comes to temperature; when the potatoes are ready to be baked, carefully remove the baking sheet and quickly pour the potatoes onto the hot surface. This little preheating of the baking sheet will keep the potatoes from sticking and make clean-up much easier.


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