Roasted Potatoes with Mustard and Herbs
This method of preparing red potatoes has been part of the Toomre culinary tradition for several decades and is a great side to many meat dishes. If herbs de provence spice is not available, rosemary and/or sage may be substituted. The temperature of the oven can be increased to as high as 450 F degrees if other food being simultaneously prepared in oven are amenable to such high heat.
|2||lb||potatoes (small red variety, washed and cut into 1/2-inch cubes)|
|2||T||garlic (minced [approximately two large cloves finely chopped])|
|1 1⁄2||T||herbs de provence spice|
Preheat the oven to 400 F degrees. In a small mixing bowl, combined all of the ingredients (except the potatoes) and wisk until mixture has an even consistency. Pour mixture over potatoes and coat all sides. Place contents on a lightly oiled roasting dish or pan (ideally large enough to spread out as one layer). Bake for 50 minutes or until tender, turning the potatoes over once about half way through. Serve upon removal from oven. Garnish with chopped fresh parsley.
This is an excellent dish to serve as part of a flavorful meat and potatoes combination, such as beef wellington, roasted pork loin or herb-coated rack of lamb. Leftovers heat up well in either the microwave or with a touch of olive oil on the stove top. Mary very much loved this recipe and we frequently would make it with a roasted pork loin.