It is time again for the monthly Secret Recipe Club. I love participating in this group because I get to try recipes and visit blogs that I probably wouldn't get to otherwise. My family loves it to because this forces me to try recipes that I maybe would try.
This month I was assigned to Veggie Whiz a vegetarian blog with tons of great recipes. I couldn't have received this blog to research at a better time than now. Lent started last week and I am always on the lookout for delicious dishes without meat in them. I ended up choosing a side dish instead of a main dish to make for the Secret Recipe Club, but I have many other recipes marked to try very soon.
These honey mustard roasted potatoes are delicious! Slightly sweet and tangy but not over bearing. The potatoes seemed to absorb the flavors without losing that potato taste that my family loves. I left out the lemon zest simply because I tossed the lemon out without thinking to zest it. Mine didn't get as dark as the original recipe, but the flavor was great!
Honey Mustard Roasted Potatoes
Recipe Source: Veggie Whiz
1 1/2 pounds baby Potatoes
3 tablespoons Extra Virgin Olive Oil
1/2 cup Old style Dijon Mustard
1/3 cup Honey
2 tablespoons Parsley, finely chopped
1 teaspoon Lemon juice
1/2 teaspoon each Salt and Pepper
2 teaspoons Lemon zest
Preheat your oven to 425 F.
Clean and cut potatoes in half or quarters depending on the size you have.
Place potatoes in a big bowl and toss with olive oil, salt and pepper. Arrange on baking sheet in a single layer and roast for 15 minutes.
Combine mustard, honey, lemon juice and parsley in small bowl. Toss potatoes with honey-parsley mustard in large bowl until evenly coated. Arrange potatoes on baking sheet again and roast until potato edges begin to brown. Remove from oven and let cool a bit before garnishing with lemon zest.