Saturday, April 11, 2009
Savory Roasted Potatoes for a Crowd
The highlight of our Easter feast is a butterflied leg of lamb that will be grilled outdoors - rain or shine. That leaves the oven free to roast potatoes for a crowd. This recipe originally appeared in Fine Cooking magazine. I have doubled all the ingredients so the recipe will feed 8 to 12 hungry adults. A caution - the potatoes look singularly unappealing when they're first coated. A not to worry - they'll emerge from the oven with a crisp and tangy crust. Be sure to use baking sheets that are well coated with oil or cooking spray and keep the potatoes in a single layer as they roast. While they are too tangy for fish, these potatoes are a wonderful accompaniment for any plain meat or poultry. I hope you'll give them a try.
Savory Roasted Potatoes
3/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons Chicken broth
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 pounds red-skinned or Yukon gold potatoes, cut in 1-inch dice
1) Heat the oven to 400 degrees F. In a large mixing bowl, whisk mustard, olive oil, chicken broth, garlic, rosemary, salt, and pepper until combined. Add the potatoes and toss to coat.
2) Dump potatoes onto two greased large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until potatoes are crusty on the outside and tender throughout, 50 to 55 min. Serve hot. Yield: 8 to 12 servings.