Wednesday, August 12, 2009

Roasted Potatoes and Honey Mustard Recipes - don't mix together

Because of popular request, okay one request. This is for you Dana.

Oven Roasted New Potatoes

Enough small (about the size of a golf ball) red potatoes for 2 servings, scrubbed

1 tbsp canola or olive oil (not xv)

Seasoning mix:

2 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

2 tsp kosher

1 tsp fresh ground black pepper

1 tsp dried oregano

1 tsp dried thyme

¼ tsp cayenne

Rub thyme and oregano between thumb and fingers to pulverize, mix in all the other ingredients.

Preheat oven to 350; cut potatoes in quarters; in a large mixing bowl toss potatoes with oil; season with mix, aggressively; spread on cookie sheet to one layer thick.

Roast in oven about 30 minutes or until outside is slightly crispy and inside is cooked through. Season with S&P if needed.

Better than You Can Buy and Simply Fantastic Honey-Mustard Sauce

6 fl oz mayo – homemade is best, but Hellman’s works fine (don’t use anything else)

4 fl oz whole grain mustard (Dijon or yellow will due) – whole grain taste and looks best

2 fl oz honey (the cheap stuff in a bear is fine) you may adjust quantity to satisfy your sweet tooth

1 tbsp crisp white wine

Combine all and whisk well. Refrigerate in an airtight jar and it will keep until you eat it all…usually a few days for me.

Makes 12.5 fl oz…duh

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