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Mustard-Roasted Potatoes with Dill
An unexpected by-product of a Thanksgiving spent with Phil and Mary Margaret was our encounter
with a new Mollie Katzen cookbook that Mary Margaret was experimenting with. This recipe
looked great on the page and even better on the plate. Simple, quick, and delicious.
| 4 T. olive oil |
1/3 c. Dijon mustard |
| 2 lbs. small, new potatoes |
1/4 t. salt |
| 1/8 t. fresh ground black pepper |
2 T. fresh dill |
- Preheat the oven to 450oF.
- Line a large roasting pan or tray with foil, and brush the foil with 1 T. of the oil.
- Whisk together the remaining oil and the mustard. Cut the potatoes into 1 inch pieces,
and toss them in the oil.
- Spread the potatoes in a single layer on the foil. Roast them until they
are easily piercable, about 20 minutes.
- Remove the potatoes from the oven. Sprinkle them with the salt and pepper, transfer them
to a serving bowl, and toss them with the dill. They may be served hot, warm, or cooled to
room temperature.
4-6 servings
Source: Mollie Katzen's Sunlight Cafe
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