There are somethings that will never click in my brain no matter how hard I try. My wife has given up trying to explain to me the difference between the living room and the family room. I simply call it the TV room or the non TV room. My brain is equally unable to process portion sizes when dealing with potatoes. Why is it that a total of 3 baked potatoes is the perfect amount for my family of three, yet when making mashed potatoes, I find myself peeling a mountain of spuds? The same holds true for calculating how many potatoes equal 2 pounds for this recipe. I just scrubbed and chopped until 8 little red potatoes stared back at me.
Garlic-Dijon Roasted Potatoes:
2 pounds of red potatoes (I used 8 potatoes)
1/4 cup olive oil
2 cloves of garlic (pressed)
1-1/2 tsp Herbes De Provence
1-1/2 tsp kosher salt
1 tsp pepper
1 tablespoon Dijon mustard
Bake at 450 degrees for 25-30 minutes, turning once.
Chop the potatoes and place in a large bowl. Add all the ingredients and mix well.
Place potatoes on a foil or parchment lined baking sheet.
Bake at 450 degrees F for 25-30 minutes, turning once. Enjoy!!!
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That looks delicious. And I have to say I do the EXACT same thing! Just the other night, I cut up 4 SMALL potatoes into wedges for a family of 4. I ended up with a mountain of potato wedges. Hmm... scientific? optical illusion? kind of like the ice and water thing. :)
ReplyDeleteGarlic and dijon are two of my favorite ingredients. And herbs de provence just kick this entire dish up a notch. I use them in eggs, with chicken, in veggies. The blend I buy has lavender in it, which makes it for me. Your potatoes browned really well - beautiful dish.
ReplyDeleteI make these without the Dijon. I'll have to give it a try. I know what you mean about mashed potatoes. I think we eat more of them when they are mashed. Thanks for sharing.
ReplyDeleteGreat idea to add the Dijon mustard. Lately I have had cravings for it. Your potatoes are making me hungry!
ReplyDeleteWhat a great looking dish, Brian. I really love roasted potatoes with just about any seasonings.
ReplyDeleteShirley
Yum. That is absolutely one of my favorite ways to prepare potatoes. In fact, I'm going to make them tomorrow night for dinner, except I'm going to grill them on the bbq.
ReplyDelete~Ellen
I made these for dinner tonight and they were great. I was worried that I wouldn't like the mustard, but it added flavor without a real mustardy taste. Thanks again.
ReplyDelete