Roasted Potatoes and Apples in Dijon Mustard Sauce
Yukon Gold potatoes are excellent in this recipe. Russet potatoes, with their higher starch content, are better for baking or frying.
Store potatoes in a dark, dry, cool place; do not refrigerate them. They should not be exposed to sunlight; this can cause the development of the toxic alkaloid solanine to form, evidenced by the green color that builds up in the potato.
- 2 teaspoons minced garlic Add to list
- 1/4 cup whole-grain Dijon mustard Add to list
- 1 1/2 tablespoons cider vinegar Add to list
- 3 tablespoons olive oil Add to list
- Salt and pepper to taste Add to list
- 1 Granny Smith apple, cored and cut into large dice Add to list
- 1 pound Yukon Gold potatoes, washed, patted dry and sliced in 2-inch pieces Add to list
Preheat oven to 400º F.
Mix garlic, mustard, vinegar, oil, salt and pepper together in a large bowl. Remove one quarter of the mixture to a small bowl and add the apples to coat them. Toss the potatoes in the large bowl mixture. Bake potatoes on a parchment paper-lined baking tray for 20 minutes.
Add apples to potatoes and mix around on the baking tray. Bake for 10 to 15 minutes until the potatoes and apples are tender.
Recipe by, PCC Cooks instructor
Source: Sound Consumer February 2008