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Lemon Mustard Roasted Potatoes

Lemon Mustard Roasted Potatoes

I like to watch cooking shows while I’m doing other things. I put them on in the kitchen while I’m cleaning up or cooking, and sometimes I have them on while I’m working. The result is, I miss a lot. Sometimes I notice that I missed the one thing I wanted to see and I rewind and play that part again. And, very often I still miss it and have to repeat the process several times before I finally catch it. This recipe was inspired by one of those episodes.

I was watching Giada at Home. The episode was My Grandfather’s Favorites. So, Giada and her Aunt Raffy are recreating some of Dino De Laurentis’ favorite recipes. Giada has revamped the recipes in her own style, and it irritates Raffy to no end. They bicker. Giada grins at the camera a lot. And it feels a little weird that she’s the one in charge, instead of her aunt, given the theme of the episode. But hey! It’s her show. I think it would be interesting to see them make both versions, side by side. And, much more interesting to actually taste test both versions!

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My lemon mustard roasted potatoes are inspired by her lemon-mustard potato salad. Hers sound really yummy, but I was after roasted potatoes that could be reheated, rather than a salad dish with greens and other fresh stuff. Plus, it was important that I could use ingredients that I had on-hand. That is often a major factor in my adaptations and I hope that you will follow suit and take my recipes as an inspiration and a guideline to be adapted to the ingredients that you have, can easily get or just prefer!

Lemon Mustard Roasted Potatoes – Ingredients

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1 ½ pounds potatoes

Zest of one large lemon

Juice of 1 large lemon

3 tablespoons extra light tasting olive oil

2 tablespoons stone ground mustard

1 tablespoon fresh chives

1 teaspoon Himalayan salt

½ teaspoon fresh ground pepper

Shredded parmesan

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Instructions:

Preheat oven to 375

Chop chives or cut with kitchen scissors

In a bowl large enough for tossing the potatoes, whisk together all ingredients except the parmesan and potatoes

Scrub potatoes and cut into large bite-sized chunks

Dump the potatoes into the bowl with the dressing and toss until thoroughly coated

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Cover a baking sheet with parchment paper (you don’t have to, but it will make your life much easier)

Spread the potatoes in a single layer on the baking sheet

Spoon any dressing remaining in the bowl over the potatoes

Bake for 20 minutes

Top with shredded Parmesan

Baked for another 20 to 30 minutes, until golden and tender

Transfer back into the bowl and toss with remaining chive fragments

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I served this with baked chicken breast and Ranch on the side. Some kind of vegetable, like steamed Brussels sprouts, broccoli florets or artichoke hearts would go great with the meal, since they are all easy to make and great for dipping.

What will you serve your lemon mustard roasted potatoes with?

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Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing. This is one of the easiest dressings ever! It only requires four ingredients, and it is so good.

It’s a lot like Alfredo sauce, but cold, so it is great for pasta salad if you are in the mood for a creamy one instead of one dressed with a vinaigrette.

And if you love left-over chicken Alfredo, but hate the way it gets all congealed when it’s cold and then doesn’t really get a good texture back when you reheat it, this is the perfect make-ahead substitute. Just cook your pasta and chicken, put them in a sealable container, toss it well with some of this dressing, and refrigerate. Perfect cold “chicken Alfredo” for breakfast!

I’m completely spoiled to homemade dressing, but it took me a while to get my system down so it wasn’t so much work. When I make this one, I make a batch of Homemade Ranch at the same time. But now I premix the dry ingredients for my Ranch and store enough for several batches.

I also have an amazing batter bowl that my mom got from the Farmer’s Market for my birthday. I’ll have to post pictures of it later. I mix my dressings in that, using a stick blender (you can use a whisk of a fork), and then I pour them into sauce jars that I have saved.

I label them, using painter’s tape, with the expiration date of the ingredient that has the closest expiration date. For me that’s usually the buttermilk. That works better than just labeling them with the “made on” date because when I did that I still had to go look at the expiration dates on my ingredients to know if the dressing was good, and if I had already thrown out the containers for the ingredients I was screwed.

Ingredients:

1 bulb garlic (roasted)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 cup buttermilk

To Roast the Garlic:

Set the oven to about 350 or 400 (preheating is not necessary). Cut the top off the bulb of garlic. Put it in a ramekin or another little oven-proof bowl-type thing. drizzle with olive oil. Put it in the oven until it’s golden brown, usually somewhere between 30 minutes and an hour. I know it’s time to check it because I can smell it.

Remove from the oven and let cool! You can roast the garlic a day or two before you make the dressing and just keep it in the fridge until you’re ready to go, but it’s easier to squish out at room temperature.

To Make the Dressing:

Squish roasted garlic into a bowl.
Add mayonnaise and Parmesan. Blend well with a stick blender, whisk or fork. Add buttermilk. Blend well again.
Pour into a sealable container or cover your bowl and refrigerate.
Label with expiration date if desired.

That’s it!

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