Lemon Mustard Roasted Potatoes
Breakfast potatoes are sort of my speciality. Anyone who has had an American brunch prepared by me is all too familiar with my love for these flavor-packed dainty bites of deliciousness. This recipe is equally fanciful as it is rustic with the use of spicy brown mustard, lemon juice, oregano, parsley flakes, lemon pepper and a pinch of garlic and onion powder. Crispy on the outside, buttery and tender on the inside and just perfect all around. An easy recipe that will take any breakfast spread to a classy level!
Servings: 5
Ingredients
- 1.5 lbs small red and/or white potatoes
- 2 tbsp grape seed oil
- 1 tbsp butter or margarine *cubed
- 1/2 tsp lemon pepper
- 1/2 tsp Kosher salt
- 1/2 tsp dried oregano
- 1 tsp parsley flakes
- 2 tbsp lemon juice
- 2 tbsp spicy brown mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400 degrees Fahrenheit. Rinse and pat dry the small potatoes. Carefully pierce all potatoes with a fork. In a large mixing bowl, add the grape seed oil, lemon juice, spicy brown mustard, Kosher salt (to taste) and all the dried seasonings (lemon pepper, garlic/onion powders, parsley flakes and oregano). Whisk well to combine all ingredients. Add the potatoes to the marinade and toss well to evenly coat.
- Place marinated potatoes on a sheet pan or in a baking dish. Place in oven for 15 minutes uncovered. Then carefully remove potatoes from oven, mix/turn with spatula, top with cubed butter and cover with aluminum foil. Now decrease oven to 350 degrees Fahrenheit and place covered dish/sheet pan back in oven and continue to bake potatoes for 30 more minutes until fork tender. Now uncover potatoes and bake for 10 more minutes until potatoes are golden and crispy.
- Nummy (Yummy!) Lemon Mustard Roasted Potatoes are now ready to serve. An omelette on the side, a cup of coffee, maybe some tomato chutney to dip the potatoes in and you are all set to enjoy an amazing Sunday brunch. Nosh Farma'aiye!