Top | Sides and Salads

Mustard-Roasted Potatoes

(recipe, Katie Hickey)


  1. Nonstick vegetable oil spray
  2. ½ cup whole grain Dijon mustard
  3. 2 Tbsp. extra-virgin olive oil
  4. 2 Tbsp. (¼ stick or ½ ounce) butter, melted (optional)
  5. 2 Tbsp. fresh lemon juice
  6. 3 garlic cloves, minced
  7. 1 Tbsp. dried oregano
  8. 1 tsp. finely grated lemon peel
  9. 1 tsp. coarse kosher salt
  10. 3 lb. 1- to 1½-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into ¾-inch-wide wedges


  1. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.