It is Sunday and our little household decided to make a Sunday roast. We also decided to try out Smitten Kitchen’s mustard potatoes and we were SO GLAD we did because they were awesome! Here is the link to her recipe:

mustard-roasted potatoes

We didn’t have everything she listed, so here is our adapted version:

Ingredients:

1/4 cup whole grain mustard and 1/4 cup of Dijon mustard
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon garlic powder
1 tablespoon dried oregano
Zest of a whole lemon
1 teaspoon salt
3 lb or so of potatoes and carrots cut into big cubes or 3/4-inch-wide wedges (we had more potatoes than carrots in the 3lb mix)

Method:

Preheat oven to 200C/425F and line 2 large rimmed baking sheets with nonstick spray or a silo at. Whisk everything in a big bowl. Add potatoes and toss to coat. Divide potatoes between prepared baking sheets, leaving any remaining mustard mixture in bowl. Roast potatoes 20 minutes, then switch pan locations and roast until potatoes look golden and toasty, turning occasionally. This should take about 25 minutes, for a total roasting time of about 45 minutes.