Yes, it's just a side, but such a good side I thought it was worth a posting. This Molly Stevens recipe has a lot of mustard, but most of it goes to forming a nice crust on the potatoes, so it does not taste too mustard-y.
Take 2 lbs of red potatoes or any low-starch specialty potato like fingerlings and cut into 3/4 to 1-in. pieces. Whisk together 1/3 c. Dijon mustard, 3 Tbl olive oil, 1 Tbl lemon juice, 2 minced garlic cloves, 1 Tbl chopped rosemary, 1/2 tsp Aleppo or Marash pepper (or 1/4 tsp red pepper flakes), salt and pepper to taste, and then toss the potato pieces in the mixture to coat. Spread them on a baking sheet lined with parchment paper and put them in a preheated 400-degree oven for 50 to 55 min.
These were delicious with one of those steaks from BBM and Stevens recommends them to accompany roast chicken, pork or beef.
2 comments:
Darrell - I have to agree that this recipe is worth posting. I got Molly Stevens' book for Christmas this year and have made these many (maybe 10) times since. Great with roast chicken, I can confirm.
Thanks. Both the roasting book and her earlier book on braising are big favorites of ours!
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