Mustard Roasted Potatoes

So, I don't usually bring anything to family dinners, mostly because up until recently, I wasn't much of a cook. But, I figure that this year, since I'm starting to cook more, and since I'm always looking for ways to suck up to my mother-in-law, I would make something.

I had planned on making this cake, but at the last minute decided to go in another direction. I was told to just go ahead and make anything I wanted, but I was torn between a potato dish, and a dessert. I ended up making both, actually, but we're focusing on the potato dish here.

I looked around for awhile trying to find something that everyone in my family would like. My father-in-law makes the best mashed potatoes around, so I didn't want to try to follow that, and I needed something that would feed 8 people. I finally found this recipe on smittenkitchen.com If you haven't checked this blog out, I highly recommend you do so. Deb knows her stuff.

Ingredients Needed:

3 lbs mixed red and white skinned potatoes, cut into wedges of varying sizes
1/2 cup whole grain dijon mustard(the seedier the better)
2 tbsp olive oil
2 tbsp butter, melted
2 tbsp lemon juice(fresh is best)
1 tsp grated lemon peel(i actually omitted this, since I didn't have a zester handy, and it was fine without it)
3 garlic cloves, minced
1 tbsp dried oregano
1 tsp kosher salt

To make:

You'll need two reasonably sized cookie sheets for this. Preheat oven to 425 degrees. Spray both cookie sheets with nonstick spray. Whisk all ingredients together in a large bowl. Add potatoes in, and toss to coat. Season with freshly ground black pepper. Divide potatoes between the two prepared cookie sheets, and roast in oven for about 20 minutes. Since most of you don't have a double oven, after the 20 minutes is up, rotate the baking sheets, then roast for about 25 more minutes. And actually, you could probably leave them in about 10 minutes longer and get them super crusty and delicious.

These were delicious and super mustardy. If you like mustard, you'll like these. If you LOVE mustard like I do, you'll love them. The recipe said that it was enough for 10 people, but if you have big eaters it's more like 8. They also reheat really well. They're not quite as good, but they're not bad, either.