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.