Friday, August 12, 2011

Dijon-Roasted New Potatoes

"How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height ..."

Have I ever told you guys what I think Elizabeth Barrett Browning was really getting at with this sonnet?

I think it all boils down to potatoes.

"I love thee freely, as men strive for Right" ... See, I would agree. I feel this strongly in regards to all things spud, and I have the freedom to do so.

"I love thee purely, as they turn from Praise" ... There could not be a more humble form of food cultivated from this earth.

"I love thee with a passion put to use" ... She is so right ... you can boil them, fry them, roast them, mash them, saute them, bake them, etc.

My college poetry professor may not agree. In fact, he may have just keeled over at even the suggestion, but I can see the interpretation so clearly. Or maybe I'm just hungry. At any rate ... clearly, I find everything about potatoes to be fabulous, so I'm always looking for new ways to serve them up as a side.

When it comes to new potatoes, I've always made them one particular way: dice, coat in olive oil and kosher salt and bake with sprigs of rosemary. The aroma is intoxicating and they come out of the oven crispy on the outside and tender inside. Divine. But unfortunately for me (and the plant in my backyard) my husband doesn't fancy rosemary as much as his counterpart.

Recently, a solution came my way and we've been baking new potatoes on a regular basis ever since. These Dijon-Roasted New Potatoes combine dijon mustard, a few seasonings and a little bit of olive oil for the perfect flavor combination. I like that the recipe calls for less olive oil, but still gives you enough to make the potatoes crispy.

They're so easy to make, I hope you'll enjoy them very soon! You may be inspired to compose a sonnet about them! I'm telling you, these potatoes just might have that power.

Dijon-Roasted New Potatoes

1 1/2 pounds new potatoes

Cooking spray
2 tbsp dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
  • Preheat oven to 425 and coat a 9x13 baking dish with cooking spray.
  • In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper. Add potatoes and stir to coat.
  • Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on the inside, about 15 to 20 minutes more.


Mandy S said...

I just made these and loved them!!! i'm not a potato fan, but always love a good roasted red/new potato!