A twist on the classic oven roasted potatoes, this recipe uses a lemony-mustard glaze to add flavor to an old standby. Pre-boiling the potatoes cubes in water with a splash of vinegar shortens the overall cooking time and produces evenly crisped potatoes with tender, fluffy insides, in other words, the perfect roasted potato. I now use this pre-boil method every time I roast potatoes - the extra step is well worth it for the delicious final results as well as the slightly faster prep time.
- 2 lbs potatoes
- 1/4 cup Dijon mustard
- 3 tbsp. olive oil
- juice of 1 lemon
- 1 tsp salt
- 3 L water
- 2 tbsp. vinegar
1) Preheat oven to 450 F. Bring a pot of water with vinegar to boil while you cut potatoes into roughly 1 inch cubes. Add potatoes to boiling water and vinegar and set timer for 10 minutes once the pot has started boiling again.
2) Combine mustard, lemon juice, olive oil and salt and whisk until well mixed.
3) After 10 minutes of boiling, drain potatoes and pour mustard glaze into pot, stirring until potatoes are well coated. Lightly grease a roasting pan and place potatoes in it.
4) Roast potatoes until crisp, about 20 minutes. Don't worry if the glaze sticks to the roasting pan a little bit, just scrape it up. Serve immediately.