The last few months were very busy for us, and cooking and baking new things didn't happen very often, if at all. In the middle of February, we had to catch up so we wouldn't run out of new recipes to share with everyone.
Fortunately, a cold snap hit and we had a good reason to stay indoors and make comforting food. At the end of that weekend, pretty stuffed with the weekend's leftovers for lunch, we decided to make a light dinner with some roasted potatoes.
I decided to wing it and throw a recipe together from scratch, and it worked quite well. The potatoes were nice and crispy on the outside and fluffy potato goodness on the inside.
Mustard and Garlic Roasted Potatoes
The potatoes are nice and crispy on the outside and fluffy potato goodness on the inside.
- 1 1/2 kilos potatoes
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp minced garlic
- 1 tbsp dijon mustard
1. Preheat the oven to 400-degrees.2. Cut the potatoes into 1-inch cubes.3. Transfer potatoes into a large bowl with the remaining ingredients and toss until well coated.4. Spread the potatoes out on a large baking sheet in a single layer and roast for 45-60 minutes, turning potatoes every 15-20 minutes.
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings
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