As I have reiterated on numerous occasions, the potato is my most favorite of all vegetables. A day without a potato in it in some way, shape or form is just not a day worth living!
I could make a meal of just potatoes and nothing else and sometimes do. They are the one food I just could not live without. Now you know why low carbing does not work for me. I just cannot give up my potatoes!
They have to be one of THE most versatile of ingredients. There is just a proliferation of things that you can do with them. It's practically endless. You can even turn them into a source of power in a pinch with a few nails and a bit of wire. Seriously. Check it out here.
I'd much rather eat them however and one of my favorite ways is to roast them. Did you know you can shake potatoes with a bit of oil, butter and just about anything else . . . roast them and come up with a delicious side dish every time??? It's true!
Today I used a bit of grainy mustard, garlic, lemon, herbs and BACON . . . and ended up with the scrummiest roasted potatoes ever. But don't take my word for that. Try them out for yourself. You will be most happy that you did. I cannot think of anything they would not go with.
*Bacon and Mustard Roasted Potatoes*Serves 4Printable Recipe
Crisp roasted potatoes with a delicious mustard flavor and bacon bits.3 TBS of olive oil125g of regular or whole grain Dijon mustard (1/2 cup)2 TBS butter, melted2 TBS fresh lemon juice1 tsp freshly grated lemon zest3 cloves of garlic, peeled and minced2 tsp dried thyme3 slices of streaky bacon, finely choppedfine sea salt and freshly ground black pepper2 pounds of potatoes, washed, dried and cut into 3/4 inch cubes (about 5 cups)
Preheat the oven to 220*C/425*F. Lightly oil a large, rimmed baking sheet with some olive oil.Whisk together the olive oil, mustard, melted butter, lemon juice, lemon zest, garlic, thyme and some seasoning in a bowl. Add the potatoes and toss together. Spread out on the prepared baking sheet.
Roast until crusty and browned, stirring them every 15minutes. This could take anywhere from 45 minutes to an hour, or even less, depending on your potatoes. Check them and stir them every ten minutes at the 30 minute mark. Serve hot.
