These crispy roast dijon potatoes are quick to pull together and go perfectly with everything from grilled chicken to beef roast!
Thought I’d try something new recipe-wise last night.
Lucky for us it turned out well. You never quite know what to expect with a never-before-tried recipe made from a smattering of pantry items.
And by “never-before-tried” I mean a “made it up on the spot” recipe.
Everything started out fine.
Salt and pepper: check.
And then 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.
Nevertheless, it happened.
So, I substituted canola oil.
You know what? It worked.
(PSA: Leftovers go well with eggs and toast in the morning!)
- 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
- Preheat oven to 450°F.
- 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 9x13" baking sheet and bake for 40 minutes, flipping the potatoes once so they brown evenly on all sides.
- Remove from the oven – potatoes should be golden, and the onions and garlic scapes will be crispy.
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