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Monday, September 14, 2009

Deviled Roasted Potatoes

Deviled Roasted Potatoes
from Cuisine at Home: weeknight meals
Makes 3 cups
Total time: 35 minutes
Whisk Together:
2 T. olive oil
2 T. dry mustard
1 T. white vinegar
2 t. kosher salt
1/2 t. dried dill weed
1/4 t. cayenne
1/4 t. black pepper
Add; Toss:
1 lb. red potatoes, quartered
Now before I give the instructions I would like to tell my variations to this recipe. I only use about 1 T of dry mustard and only do a scant 1/4 t. of the cayenne and black pepper. This recipe has a kick, so this will cut it down a bit. I also cut my potatoes into smaller pieces, probably just slice at one more angle. But I love this recipe, it is full of flavor!
Preheat oven to 450 degrees; line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients (except potatoes) in a large bowl.
Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25-30 minutes, or until potatoes are tender when pierced. (if you cut them smaller you might want to go with 20-25 min, but still they are ready when they are tender.)
Taste Rating: 4.5
Difficulty Rating: 2
(the hardest part of this is cutting potatoes, because even clean up is easy with the foil protecting your baking sheet!!!)


  1. Brilliant Rachel! That looks so yummy!!! May I suggest a SUPER easy recipe for idiots (me) sometime in the near future? Don't laugh at me, but I seriously didn't even know there was such a thing as dry mustard. I served tuna-noodle casserole tonight and felt like I slaved over it...if that is any indicator. Sigh. Hopeless, huh? I'm trying though! And your blog seriously inspires me. :)

  2. By the way... How CUTE is your signature!?! Looooove it, genius.