1/2 cup whole grain dijon mustard2 tablespoons olive oil
2 tablespoons melted butter (or vegan substitute)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoons dried oregano
1 teaspoon lemon zest
Small bag of mixed potatoes (1.5-2 pounds)
Preheat oven to 425°F. In a bowl whisk all ingredients together, besides the potatoes. Scrub the potatoes then cut them into quarters. Spray a baking dish with non stick spray, then in a bowl toss the potatoes in the sauce. Take the potatoes and place them in the pan (you don’t have to line them up like I did- you can just plop them down- just make sure you don’t add any extra sauce in the process). Bake for 40-45 minutes, rotating halfway through. Serve immediately.
Recipe adapted from Deb Perelman
2 tablespoons melted butter (or vegan substitute)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoons dried oregano
1 teaspoon lemon zest
Small bag of mixed potatoes (1.5-2 pounds)
Preheat oven to 425°F. In a bowl whisk all ingredients together, besides the potatoes. Scrub the potatoes then cut them into quarters. Spray a baking dish with non stick spray, then in a bowl toss the potatoes in the sauce. Take the potatoes and place them in the pan (you don’t have to line them up like I did- you can just plop them down- just make sure you don’t add any extra sauce in the process). Bake for 40-45 minutes, rotating halfway through. Serve immediately.
Recipe adapted from Deb Perelman
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