Last year we already established how much I love potatoes with my Potato Festival, celebrating the Year of the Potato… but I have only shared only a fraction of all the potato dishes I know how to make and love to eat.
I made these potatoes for the first time when I visited my sister in her new Florida home last year. I wanted to make something with these incredible potatoes she had bought and this is what I came up with. I ate them with a veggie hot dog, and in my opinion, if you don’t have chips around, these are great with any veggie hot dog or veggie burger.
They’re super easy to make and after you put them in the oven, you can literally forget about them for about an hour. So they’re great when you have a lot to do and not a lot of time to tend to the cooking.
I like to make these with fingerling potatoes because when you quarter them, they actually look like “steak fries”… don’t’ you think?
YELLOW MUSTARD FINGERLING POTATOES
About 10-12 fingerling potatoes, washed well and quartered lengthwise 2 tbs yellow mustard 1 tbs olive oil 1 clove of garlic minced or grated 1 tsp salt A few grinds of freshly cracked black pepper A few sprinkles of Italian Seasonings
- Pre-heat oven to 400 F.
- Mix all the ingredients, except the potatoes, in a bowl that can fit the potatoes eventually. Toss the potatoes to coat well with the mixture.
- Place the potatoes in a sheet pan and roast in the oven for about 1 hour. At about 35 minutes into the cooking, look at them and see if they need turning. I sometimes turn them, sometimes I do not… but anyway, they turn out great. (it rhymed and I did not planned that…)
Let them cool a bit before digging in…