Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Tuesday, June 14, 2011

Roasted Mustard Potatoes

Serve these wonderfully fiery and zesty morsels instead of mashed or baked potatoes.  They're so flavorful you can do without the usual additions of butter and sour cream.

Light vegetable oil cooking spray
4 TBSP Dijon-style mustard (I prefer the more grainy, seedy type)
1 tsp vegetable oil
2 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1/8 tsp cayenne pepper
6 garlic cloves, minced
1/2 cup red onion, diced
zest and juice of 1 small lemon
10 mediums sized red potatoes, halved

Preheat the over to 400 degrees.

Spray a roasting pan 3 times to coat with the vegetable oil.

Put the mustard, 1 tsp vegetable oil, paprika, cumin, chili powder, cayenne and garlic cloves in a large bowl.  Toss to coat the potatoes evenly.  Pour the coated potatoes into the prepared roasting pan, leaving a little space between them.

Bake for about 45 minutes to 1 hour, until the potatoes are fork tender.  15 minutes prior to taking the potatoes out of the oven, add onion, lemon juice and zest.

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