I suppose I have a sexist view of barbequing, in that my husband – and now my son – do the grilling, while I do the prep in the house. To the grillers go the glory, or something like that, but they also spend a lot of time out in the heat with the smoke pouring out on them, so you need to have some mercy on them. I show my love and appreciation by making some of the side dishes indoors. Also, this way, everyone knows I participated in preparing the meal. But I'm not manipulative or tricky or anything...
This recipe comes from my BF Joyce, who is a great cook, and a consummate cookbook collector. We have enjoyed fabulous meals at her home, and I know that any recipes she gives me are going to be delicious. I don't know where this recipe came from originally, but we all love it so much that I must warn you - make enough so that there is a little extra for everyone in the family who is going to snitch a freshly roasted potato - or two. It's totally worth the burnt fingers!
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The ingredients (potatoes are in their own
beauty shot!) |
Joyce's Dijon Roasted Potatoes
Ingredients:
3 lbs small red potatoes, scrubbed and halved (or any larger waxy potatoes, cut in 1 inch chunks)
1/3 cup Dijon mustard
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon dry white wine
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon crushed dried rosemary leaves
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| such cute little potatoes! |
Directions:Preheat oven to 375. Combine all ingredients besides potatoes. Pour over potatoes and mix well.
Spread onto a parchment lined baking sheet. Bake for 40-60 minutes, until golden and crispy on the outside and tender inside. Enjoy!
And make sure you serve these potatoes with Dijon and Thyme Grilled Chicken, our contribution to the August Kosher Connection Recipe Linkup, from Joy of Kosher. It's a perfect combination. Enjoy - you can thank me later! ;-)
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