Wednesday, June 18, 2014

Mustard Roasted Potatoes

After 5 years of blogging, neither SP nor I can cook/eat anything without grabbing the camera off the 'safe haven for electronics' counter and photographing whatever we are eating/cooking. It's second nature.

We often make dishes we've made before, many times before, and yet we still grab the camera and take even more photos. That's right. Even though I've blogged about a dish before, we still take photos, as if it's something new and exciting. As if it's ever going to see the blog again.

I know I've made these Mustard Roasted Potatoes before, but I can't find the exact post. I think the blog search box is broken - and I just don't feel like trying to fix it because I've 'fixed' it numerous times and it just quits working again.
So I'm posting about these potatoes again - to remind everyone about these delicious and easy potatoes and to add the blog post link to my recipe page. I know some people dislike mustard, but we love it. Especially whole grain mustard. In addition to mustard flavor, these are full of lemon zest and juice and oregano flavor.
These roast for about 45 minutes at 425 degrees. The potatoes are so soft and tangy and delicious and now I am wondering why we don't make them more often! Much more flavorful (in our opinion) than simply roasting potatoes with olive oil and herbs.

Recipe here.

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