Mustard-Roasted Potatoes with Lemon-Oregano Dressing

Name: Mustard-Roasted Potatoes with Lemon-Oregano Dressing
Yield: 4–6 servings
Ingredients: 2 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 2 medium garlic cloves, minced; 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano); 1 teaspoon kosher salt or to taste; Freshly ground black pepper, to taste; 1 1/2 pounds small waxy potatoes cut into bite-size chunks

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

These crispy-edged tangy morsels are a favorite in our house. They’re especially good with grilled chicken or lamb. There usually aren’t any leftovers unless I double the recipe, but when there are we have eaten them—rewarmed in a preheated hot oven—with eggs for breakfast.

Ingredients

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2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 medium garlic cloves, minced
1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
1 teaspoon kosher salt or to taste
Freshly ground black pepper, to taste
1 1/2 pounds small waxy potatoes cut into bite-size chunks

Instructions

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Heat the oven to 450°F.

Mix the mustard with the olive oil, lemon juice, garlic, oregano, and some salt and pepper to taste.

Place the potatoes onto a foil-lined cookie sheet in a single layer.

Pour the dressing over potatoes and toss to coat all sides completely.

Roast for about 25–, turning the potatoes occasionally, or until crispy.

Makes 4–6 servings.

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