You know you've got a winner when the potatoes take first place over lamb shanks and a mixed mushroom saute. The lamb shanks were succulent and falling off the bone. The mushrooms were quite tasty. But, oh those potatoes! After being snowed-iced in for days, we decided it was time to dress ourselves up and put a meal on the table that would take our mind off knocking icicles from the eaves and scrapping ice off the walkways.
The Baker said to let him know an hour before the lamb shanks would be ready. He wanted to try something new with potatoes. I give you his recipe with a word of warning. If you make the potatoes on a day when the windows are open (dreaming of summer here), expect the neighbors and passers by to be ringing your doorbell. The aroma wafting from the kitchen was divine!
Roasted Garlic Mustard Potatoes from The Baker (Serves 4)
1 pound small mixed potatoes, cut in half or fourths. Pieces should be same size.
3 Tbsp Dijon mustard
1 large clove garlic, minced
1 Tbsp fresh thyme, chopped
2 Tbsp olive oil
1 Tbsp dry white wine
Heat oven to 350
1. Toss the potatoes, mustard, garlic, thyme, olive oil and wine together. Add salt and pepper to taste.
2. Spread onto a baking sheet large enough to hold the potatoes in one layer.
3. Bake for about one hour, turning the potatoes occasionally until a deep brown crust is formed.