Roasted Mustard Potatoes and London Broil

23 Jul

I had picked up a small bag of potatoes at tjs and was planning on either roasting them or mashing them. Then i remembered I had pinned some yummy looking potato recipes, so I decided to give one of them a try. They came out super yummy! A nice change from mashed potatoes! I served them with London broil and corn on the cob. The corn didn’t make it to the picture unfortunately! I added the marinade recipe below it was delicious!

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Roasted Mustard Potatoes
adapted from cinnamonspiceandeverythingnice

Ingredients
3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes

Instructions
Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.

London broil marinade
adapted from epicurious

marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I used less)

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