May 102010
I have a resolution for this spring and summer, and so I’m professing it here to all of you so I’ll be forced to stick to it.  At least once every 2 weeks, I vow to go to the farmers market in union square, and pick out some sort of local, organic produce that I have never cooked with before.  So far on my list are: fresh artichokes, rhubarb, beans in the pod, beets…and the list will continue to grow.  My first trip to the farmers market was a little overwhelming and it’s also early in the season so I played it a safe and bought some really cool potatoes.   By really cool potatoes, I mean a bag of mini heirloom potatoes of all different shapes, sizes and colors.  Hence, cool potatoes.

So instead of finding a recipe and then getting the ingredients like a normal person, I had an ingredient and just needed to find a recipe to do it justice.  I went to the two sites I usually check first: my favorite cooking blog,, and epicurious (website with the recipes from bon apetit and gourmet magazines).  Soon after I began my recipe search, I found this recipe on BOTH my favorite sites so I knew had to make it.  And this recipe, turned my cool potatoes, into quite possibly the worlds tastiest potatoes.  Also, can we talk about the fact that these colors exist in nature????

This impressive side dish is SO easy to throw together.  All you do is mix together whole grain dijon mustard, olive oil, the tiniest bit of butter (deep breath—it’s ok),  lemon juice, garlic, oregano, and salt.  You toss your washed and cut potatoes in the mixture and spread them on a roasting pan. 

After about 40 minutes and a few turns, these potatoes get crispy on the outside and creamy on the inside.  And the mustard mixture gives them flavor that was unlike anything I expected.  Make these.  Even if you use normal, less cool potatoes, I bet this recipe will be just as tasty.  

Nutritional Highlights:  Unfortuantely for our friend Mr. Potato head, he got a pretty bad rep due to the low carb/Adkins/south beach diet fads (lameee).  It didn’t help Mr. Potato, that people usually consume him in the form of fries, chips, or even baked but drowning in butter, sour cream, or cheese.  I’m here to say that even though potatoes do have carbs, they are also a natural, low calorie, high fiber food that can help protect against heart disease and cancer.  When prepared properly, and eaten in moderation, potatoes can be a healthy, inexpensive, and delicious part of your diet.  

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007
Supposed to make 5 servings, but 3 of had no problem cleaning the plate…


Nonstick vegetable oil spray
1/4 cup whole grain Dijon mustard
1 tablespoons extra-virgin olive oil
1 tablespoons (1/4 stick or 1/2 ounce) butter, melted
1 tablespoons fresh lemon juice
2 garlic cloves, minced (I used 1 big, one small)
1/2 tablespoon dried oregano
1/2 teaspoon finely grated lemon peel (I left this out by accident so it’s your call)
1/2 teaspoon coarse kosher salt, pepper to taste
1.5 pounds of small mixed potatoes, cut in half


1.  Preheat to 425°F and spray a large rimmed baking sheet with nonstick spray. 
2.  Mix mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel (optional), and salt in bowl.
3.  Add potatoes and toss in the mustard mixture. Sprinkle with freshly ground black pepper and toss the potatoes until they’re evenly coated. 
4.  Spread potatoes in single layer on the roasting pan. 
5.  Roast for 20 minutes, turn potatoes (actual potatoes, not the pan), and roast for another 20 minutes.  
6.  Transfer to a serving platter and enjoy.  Double the recipe for big groups.  

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