Thought I would post this one because it’s one that we’ve made multiple times, usually when Matt is grilling steaks.  They are so good.  The recipe comes from one of my very favorite cooking blogs, Smitten Kitchen.  If you don’t read this website, please start immediately.  I’ve made a few different recipes from her site, and I’ve never been disappointed.  About this recipe, I have used red potatoes, but more often I’ve used Russets and just cut them into wedges.  Also, I thought this recipe had red wine in it, and I’ve made them with red wine before, and I told Matt tonight that we needed to open a bottle to make the potatoes.  Then I looked and it doesn’t actually call for it.  Not sure what this says about me, but go ahead and add a splash anyway, and enjoy the rest of the bottle! 🙂

Mustard-Roasted Potatoes

From Smitten Kitchen

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) 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

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.