Crispy Roast Dijon Potatoes

Thought I’d try something new last night. Lucky for me (and hubs) it turned out well – you never quite know what to expect with a never-before-tried recipe. And by “never-before-tried” I mean “made it up on the spot” recipe.

And I was thrown off by the fact that we were out of olive oil. I know, I know. How does that happen? Olive oil’s a staple in my pantry. Well, it did. So, I substituted canola oil. (Yikes!)

You know what? It worked.

4 medium potatoes (rinsed with skins on), chunky chopped

1 small onion, sliced

2 garlic scapes, diced (substitute 2 minced garlic cloves if you can’t find scapes)

1 teaspoon freshly chopped sage

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons Dijon mustard

1/4 cup canola oil

Whisk all the ingredients, except the potatoes, in a large mixing bowl. Fold in the potatoes, taking care to make sure they’re evenly coated. Spread the potatoes evenly on a 9×13″ baking sheet and bake for 40 minutes, tossing once so that the potatoes brown evenly on all sides. Remove from the oven – potatoes should be golden, and the onions and garlic scapes will be crispy.

(Leftovers go well with eggs and toast in the morning!)