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Saturday, March 28, 2009

Mustard & Dill Roasted Potatoes

New instant favorite. My sister is a culinary genius! These potatoes are SO good.

1 bag mixed baby potatoes (red, yellow, purple)
1 handful fresh chopped dill
3 tbls whole grain mustard
juice of 1 lemon
4 tbls olive oil

Preheat the oven to 425.
Cut the potatoes in half and chop the dill.
In a large bowl, combine mustard, lemon juice, olive oil, and salt.
The amounts depend on how much potatoes you're making, so just make enough to coat the potatoes and give it a taste.
Toss the potatoes in the mustard mixture and roast until they get crispy (about 40 minutes, tossing half way through).
Once out of the oven sprinkle in the fresh chopped dill, mix & enjoy!

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