Mustard Potato Wedges

September 26, 2010

I ran across a variation of this recipe the other day and couldn’t stop thinking about it. Maybe that’s because I’m a big fan of potatoes and am always looking for interesting way to prepare them, but it might just be because it combines them with mustard and lemon and sounded wonderful!  These are great when they are fresh, but they also reheat well for a snack or with a fried egg or as a dinner side. The original comes from the December 2007 Gourmet.

You will need:

  • 2 lb small red-skinned potatoes, unpeeled and cut into 3/4-inch wedges
  • 1/2 c Dijon mustard
  • 2 T olive oil
  • 2 T margarine, melted
  • 3 T fresh lemon juice
  • 4 cloves garlic, minced and run through a grater
  • 1 T dried oregano
  • 1 T dried basil
  • Salt and pepper to taste

Then you will…

  1. Place the cut potatoes in a bowl of water to remove some of the starches.
  2. Preheat your oven to 425 and spray two baking sheets with non-stick spray.
  3. In a large bowl, mix together the mustard, olive oil, butter, lemon juice, garlic, oregano, and basil. Season with salt and pepper to taste.
  4. Drain the potato wedges. Stir them into the mustard sauce, making sure they are evenly coated.
  5. Spread wedges on the prepared baking sheets in a single layer.
  6. Roast for 20 minutes. Stir the potatoes and swap the trays if baking on different levels to ensure even roasting.
  7. Continue roasting for another 25-35 minutes, or until the outsides are golden and crispy and the insides tender, stirring occasionally.

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