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Thursday, June 25, 2009

Wasabi Mustard Roasted Potatoes

One of my favorite people at the Farmers' Market - "Guy With Red Pickup Truck" - had some pretty purple potatoes for sale on Wednesday. I had just bought Stonewall Kitchen's Wasabi Mustard at the store a few days ago, so I decided to give the potatoes a toss in Wasabi Mustard and plenty of lemon juice before roasting them. The scallions were left over from my Cold Roll project, but they really made a big difference. There's something about potatoes and scallions that makes a very happy marriage.

Potatoes, any color
About 1/4 cup wasabi mustard
Juice of 1 lemon
Splash of olive oil

1. Preheat the oven to 425.
2. Cut the larger potatoes in half.
3. Toss the potatoes in mustard, lemon juice, olive oil, salt & pepper.
4. Roast the potatoes, tossing half way through, until brown and soft.
5. Chop the scallions. When the potatoes come out of the oven, toss with the scallions.


  1. This sounds so good, I love the combo of mustard and wasabi, yum.

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