Now that we are in the heart of spring, everyone is dusting off the grill and replacing the gas tank when it inevitably runs out of gas in the middle of grilling up a hamburger. Talk about a buzzkill.
I am planning on posting some of my favorite grilling recipes over the next few months. They include flank steak with peanut sauce, turkey oat burgers, Greek burgers, and balsamic Dijon chicken, among many other favorites, but today it is about the perfect side dish for all of those grilled delights.
I love this recipe for mustard and garlic roasted potatoes. I started making them last summer. They ended up being my go-to recipe for those warm summer nights at the lake when we were grilling out. The combination of whole grain mustard, garlic, and lemon juice is fantastic and it creates a crispy coating on the potato. I like to use a combination of red, yellow, and sweet potatoes. I usually only peel the sweet potatoes and leave the skin on the yellow and red potatoes since it is so thin.
The Perfect Pairing for these awesome potatoes is anything you can dream up on the grill! They are so versatile and tasty, they go with anything!
Mustard and Garlic Roasted Potatoes
Lindsay at Perfecting the Pairing
· 1/3 cup whole grain mustard
· 3 Tb olive oil
· 2 Tb butter, melted
· Zest and juice of one lemon
· 4 cloves of garlic, chopped
· 1 ¼ tsp kosher salt
· 3 ½ lbs potatoes cut into wedges (combination of red, yellow, and peeled sweet potatoes)
· Salt and pepper to taste
Preheat the oven to 425 degrees F. In a large bowl whisk the mustard, olive oil, butter, zest, juice, garlic, and salt until combined. Toss the potato wedges with the mustard mixture until evenly coated. Add salt and pepper to taste.
Spread the potatoes on two baking sheets in a single layer. Bake in the oven for 40-45 minutes or until soft in the center, tossing the potatoes at least twice during the baking process.