Mustard Roasted Potatoes

My kitchen is ALMOST done.  For any of you who have been through this process, you know that the last few weeks are TORTURE!  Everything looks to be in place and functional, but it’s really not, because all the finishing touches take so long to complete.  Grouting the tile on the backsplash, getting all the electrical and lighting switches up and running, installing the accent lighting, touching up the paint, etc.  I hope that my kitchen will be officially complete by the end of this week… if not, then surely next week.  Stay tuned for the big reveal…

So, even though it’s not totally complete, I am semi-functional and so I am ready to start posting more delicious food on LJB.  Last week was my middle son’s 14th birthday.  When my kids have a birthday they get to pick to go out to their favorite restaurant or have Mom cook their favorite meal.  He wanted me to cook Flank Steak, Skip’s salad, and these mustard roasted potatoes.  It was the first meal I cooked in the new kitchen, and it was SO GOOD to have homemade fresh hot food again.

These bite sized flavorful potatoes are the perfect complement to steak, chicken, or pork.  You find you make these over and over again, because they just go so well with everything, and yet are so simple to make.  Roasting them at high heat makes them crisp on the outside and tender inside.

Bite Sized Mustard Roasted Potatoes

2 ½ pounds baby red or gold potatoes

2 medium yellow onions

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons whole grain mustard

Course Sea Salt, to taste

1 teaspoon freshly ground black pepper

¼ cup chopped fresh parsley

Preheat oven to 425 degrees

Wash and thoroughly dry the potatoes.  Cut the potatoes into halves or quarters, depending on the size, and place them on a sheet pan (jelly roll pan).

Quarter the onions and slice about ¼ inch thick to create ½ moon slices of onion.  Toss the onions and potatoes together on the sheet pan.

In a small bowl, stir together the olive oil, mustard, 2 teaspoons salt and pepper.

Bake for 50 minutes to an hour until potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula to ensure even browning.

Remove from oven and sprinkle with more sea salt, to taste, and the parsley.

Rosemary Chicken and Potatoes

What’s for dinner? Does everyone else get that question about 20 times a day? I remember saying it when I was a kid. We knew that our moms had every meal for the next two weeks planned out, right? Just like we do! Ok, I wish I had every meal for the next two weeks planned, but that is just in my fantasy land. BUT, I do have a great recipe to dress up that chicken you have defrosting in the fridge right now. Simple, tasty and you’ll probably have leftovers!

Rosemary Chicken and Potatoes

  • 8-10 small red potatoes
  • 4 Tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon salt (or more to season)
  • 1 (32 ounce) can of diced tomatoes
  • 1/4 teaspoon black pepper
  • 3 Tablespoons butter
  • 4-6 boneless, skinless chicken breasts
  • 2 large onions, peeled, halved and sliced
  • 2 teaspoons fresh rosemary
  • 1/4 cup fresh italian parsley, chopped (for garnish)

Cut potatoes into wedges or chunks. In a large baking dish (9×13), toss potatoes with 3 Tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper. Roast potatoes at 450 degrees until tender. (about 25 minutes, stirring twice to make sure tomatoes do not burn)

About 5 to 10 minutes before potatoes are cooked, melt 1 Tablespoon of butter and 1 Tablespoon olive oil in a large skillet. Brown the chicken breasts over medium high heat and remove to platter. Set aside. (chicken does not need to be cooked through as it will be going in the oven to bake)

In the same skillet, brown onion over medium heat. Add the onions and chicken to the potato mixture. Then sprinkle remaining salt to season chicken. Top chicken breasts with remaining can of tomatoes, 2 Tablespoons of butter and rosemary.

Bake for 15 minutes at 450 degrees. Remove from oven and allow to rest for 5 minutes before serving. Garnish with italian parsley.