Dijon Garlic Roasted Potatoes
The perfect roasted potatoes recipe with mustard, garlic and olive oil and breadcrumbs.
Ingredients
- 1 pound red potatoes scrubbed, halved or quartered
- 1 pint bella mushrooms dry-scrubbed, stems cut
- 2 tablespoons dijon mustard
- 2 teaspoons fresh thyme leaves
- 1/4 cup olive oil (more if needed)
- 1/4 cup oil-cured olives
- 1/2 lemon
- 1 teaspoon sea salt and black pepper season to taste
Instructions
- Preheat oven to 400 degrees (205 C.)
- Wash potatoes, cut in similar sizes, some will be halved, some quartered.
- Season with salt and pepper.
- Mix chopped garlic with mustard. Add thyme, panko breadcrumbs and olive oil as needed. I used a pestle and mortar.
- The breadcrumbs will not evenly coat the potatoes and that is what you want. Just a little crunch. (OR you can skip).
- Bake on baking sheet, cast iron griddle or baking stone.
- After baking 20 minutes, turn potatoes, add mushrooms and reduce oven to 375 F. (190 C.)
- Bake another 15 or 20 minutes until golden brown.
- Add olives in the last 10 minutes. When you remove from oven, squeeze lemon over potatoes. Season with more salt and pepper if needed.