Sunday, September 9, 2012

Creole Roasted Potatoes

Roasting potatoes is always an easy "go-to"side for me.  Season 'em up  and toss them in the oven and I'm clear for about 30 minutes to run around the kitchen at mach 3 with my hair on fire, getting everything on the table to feed the starving ninjas.

We've been friends for a while so i can tell you this...I love, love love spicy mustard.  Always have.  I loved slathering mustard on saltines as a kid  as my "special" snack.  Okay don't judge, it may sound gross, but try it, I dare you, it's what you've been looking for all of your life.  Sure, you can use yellow mustard instead...seriously, it's for one of those I want something REALLY good, but REALLY weird kind of days.

So let's jump to the next generation....my homegirlz don't just hate, they abhor mustard.  So that's all I need to know.

2 lbs. small (#1) Yukon Gold potatoes or fingerling potatoes, cleaned
1 medium yellow onion
2 tablespoons Creole Mustard or brown whole grain mustard
2 tablespoons extra virgin olive oil
2 tablespoons flat leaf parsley, fine;y chopped
Salt and pepper to taste

Pre-heat oven to 400 degrees F



Scrub the potatoes and pat dry with a towel.  Cut the potatoes in half and/or quarter them; you want to achieve approximate bite-size pieces.  Cut the onion in half and slice into thin slices.  Place the onions and potatoes in a medium size bowl. Drizzle in the olive oil, spoon in the mustard, sprinkle on the chopped parsley and fold all together with a spoon.  Season to taste with salt and pepper.


Spread the potatoes out in a single layer on a foil lined baking sheet, sprayed with non-stick cooking spray.  Place into preheated oven and bake for 20 minutes.  Use a spatula and flip the potatoes and continue baking for another 15 to 20 minutes, until potatoes are beginning to brown at the edges.



Hello gorgeous, where have you been all my life?


They had NO idea mustard was involved.  My favorite question, "Mom, these are really good, what's making them happen?"  Reply: "I could tell you but then you'd have to kill me."

So you see, there is life beyond Ranch dressing bacon and cheese, but I didn't say it.


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10 comments:

Sam @ My Carolina Kitchen said...

I'm a big mustard lover myself, so I know these potatoes must be delish. And I love that you can leave them alone to do their thing while you do yours.

Hope you're having a great weekend.
Sam

Big Dude said...

The potatoes look delicious Katherine. It the BBQ world, mustard is often used to hold the spice on the meat as it's supposed to lose most of it's flavor when cooked.

David said...

Katherine, Love roasted potatoes! The addition of the mustard just gives them an extra pop! Thanks for the recipe... Take Care, Big Daddy Dave

Victoria T said...

These look amazing. We love roasted potatoes and spicy mustard. I can't wait to try this.

Lea Ann said...

Ever since I've known him, my husband slathers any kind of mustard on saltines. It's really good. I agree, roasted potatoes are a fabulous side that gives us time to gather wits for the rest of the meal.

Debbie said...

I'm a potato girl myself and these look delicious!!!

Lynda Olsen said...

I'm a roasted potato lover too; it's my favorite quick side dish, so I love this post. I haven't tried them with mustard yet, but wiil next time!

Linda A. Thompson-Ditch said...

Roasted potatoes are the best. I usually use olive oil and rosemary...I know, a bit boring but goes with everything. I'll have to shake things up next time with this recipe!

The Japanese Redneck said...

funny.....

I absolutely love mustard

Chris said...

What a great idea, mustard slathered taters. I will be stealing this :)