Oven-Roasted Potatoes
added 03/07/08
Serves 6
21/2 lbs. small red or white-skinned potatoes (or a mixture), or tiny new potatoes
1/4 cup good olive oil
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbs. fresh parsley, minced
Preheat the oven to 400ºF.
Cut the potatoes into halves or quarters. Very small potatoes can be left whole. On a large baking sheet, toss potatoes with the oil, mustard, salt, and pepper. Spread potatoes out in a single layer and roast for about 45 minutes, stirring once or twice during cooking, until browned and crisp and easily pierced with the tip of a knife. Remove the potatoes from the oven, toss with minced parsley, season to taste, and serve.
Cook’s Notes: Bake on a foil-lined sheet for easier clean-up. The potatoes are great with some minced garlic and rosemary, however, since the lamb is already flavored that way, it has been omitted in this recipe. You can cut up potatoes one day ahead and keep them submerged in a bowl of cold water in the refrigerator.
-Victoria Hicks
Meet Ed Howes, Natural and Specialty Foods Merchandiser
He’s the guy who always has an out-of-the-box idea. He’s the guy who always wants to do something special to celebrate National Rice Month. And he’s the guy who likes to dress up to make kids and customers smile, whether it’s for Halloween or for a food demonstration and tasting event or even for no reason at all. Ed Howes is the Co-op’s Natural and Specialty Foods Merchandiser. He’s been here a long time, serves on the Co-op Board of Directors, and works very hard to help bring in many of the unique and delicious foods that have made us famous over the years. October is a special month for Ed, not only because it gives him the opportunity to dress up again, but also because it’s the month we honor the Fair-Trade movement—something near and dear to his heart. Fair Trade shortens the path from farm to table, reducing the amount of high-priced middlemen in-between and providing a living wage for the farmer. Want to learn more?
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