A Squared: Parmesan Dijon Roasted Potatoes

Monday, August 31, 2015

Parmesan Dijon Roasted Potatoes

I've been all about potatoes lately. For a few years there I rarely ate potatoes-- afraid of white carbs and what they'd do to my waistline, which is sad. Because I love potatoes. I'm German and Irish, after all. Potato love is in my genes.


After I got over my fear of carbs and learned that 'everything in moderation' (including alcohol) is actually a viable way of life, I've reunited with potatoes. I love going to the farmer's market on Saturdays and seeing dozens of colorful potato varieties and taking them home to try... Who knew that they came in so many colors, textures, and flavors? And let's be honest, they come from the earth and they're all natural so how bad can they really be for you (again, in moderation)? Unless you're deep frying them.


Well, rest assured. We aren't deep frying them today. Instead, these potatoes are sliced and tossed in a flavorful combination of dry herbs, spicy Dijon mustard, and grated Parmesan which adds a salty crispy coating reminiscent of French fries, but without that whole deep frying thing. I used a bright and flavorful spice blend from The Spice House here in Chicago, but you can customize this with the herbs of your choice. I'd recommend garlic powder, onion powder, parsley, chives, and/or ground thyme for some seriously tasty results. The result is everything that roasted potatoes should be: crispy on the outside, soft on the inside, with tons of flavor.



Ingredients:

  • 1 Tbs. butter, softened 
  • 1 1/2 Tbs. canola oil
  • 1 Tbs. Dijon mustard
  • 2 tsp. The Spice House Lake Shore Drive Seasoning or other dry herb blend
  • 1 lb. baby Yukon Gold potatoes, quartered
  • 1/3 cup Parmesan, grated
  • Cooking spray

Preheat oven to 425 degrees.

In a large bowl, whisk together butter, oil, Dijon, and spices. Stir in potatoes and Parmesan until completely coated.

Prepare a baking sheet with cooking spray. Spread potatoes out evenly on the baking sheet. Bake for 30-35 minutes until potatoes are browned on the outside and fork tender inside.

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