Measuring Spoons Set - Essential for precise measurement of spices and oils in recipes like Mustard Roasted Potatoes.
Mandoline Slicer - To thinly slice the potatoes uniformly, ensuring even cooking and roasting.
Large Capacity Stockpot - For boiling potatoes before they are tossed with mustard and other seasonings for roasting.
Mixing Bowls - Multiple sizes will come in handy, one for mixing the potatoes with oils and spices before roasting.
Parchment Paper Sheets - For baking, parchment paper can help prevent sticking when placing potatoes on a sheet pan.
Baking Sheet or Parchment-Lined Baking Pan - To roast the prepared potato slices.
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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