This recipe is from Reeni over at Cinnamon Spice & Everything Nice. See her recipe or follow the recipe here (with my additions and improvements in red):
Roasted Mustard Potatoes - 5 servings
3 tbsps extra-virgin olive oil, plus more for greasing pan
1/2 cup whole grain Dijon mustard
2 tbsps butter, melted (I used unsalted butter)
2 tbsps fresh lemon juice
1 tsp lemon zest, grated
3 garlic cloves, minced
1 tbsp dried oregano
2 tbsps grated Parmesan cheese
1 tsp sea or kosher salt and fresh ground black pepper (I used kosher salt. For a detailed explanation of the differences, see below.*)
5 cups potatoes, cut into 3/4 inch cubes (At this point in the recipe, I think Reeni should have listed a preference for the kind of potatoes that make the best oven fries. For a detailed explanation of the best potatoes for oven fries, see below.**)
1) Preheat oven to 425F. Lightly grease a large, rimmed baking sheet with olive oil.
2) Reeni never mentions soaking the potatoes, but doing so makes for much crunchier fries because it draws out some of the starch. To do this, cover potatoes with water, add 1 Tbsp sugar, soak for 15-30 minutes.
3) Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
4) Spread out on baking sheet and bake 30-35 minutes until crusty and golden brown.
5 1-cup servings
Amount per serving:
Weight Watchers Points Plus Values: 7
*Salt Differences: from foodnetwork.com: "For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hint of briny flavor when sprinkles on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes."
**Potatoes for Oven Fries: The best potatoes to use for oven fries are red or gold Yukon potatoes. Russets have too much moisture and all you'll end up with is a steam bath of mush.
I ended up cooking the potatoes for 40 minutes, hoping for that nice caramel color Reeni achieved. Never happened. They also did not have any kind of crunch, which is one of the many joys of eating fries in the first place. The taste of these, however, was awesome! I loved the mustard-lemon combination. I don't think the butter was necessary, since the healthier choice of olive oil is already in the recipe. Next time I make these, and yes there will be a next time, I will soak the potatoes, leave out the butter, double the oregano and garlic. For these reasons, these great potatoes earn 4 shiny pins.
If you just hopped over here from Pinterest, Welcome! Feel free to check out any of the other recipes I have reviewed. And come back for another visit sometime soon. - Lynn
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