Sunday, June 16, 2013

Mustard Aioli Baked Potatoes with Herbs




This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling.

Serve 4 to 6   Prep: 10 minutes  Cook: 45 to 60 minutes


Ingredients:


  • Mustard Aioli:
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon whole grain mustard
    1 teaspoon honey
    2 cloves garlic, smashed to a paste
    Kosher salt and freshly ground black pepper
  • Potatoes:
    1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered
    2 tablespoons kosher salt, plus more for sprinkling
  • 1 medium onion, halved, peeled and sliced vertically
  • Garnish:
    1 tablespoon finely chopped fresh flat-leaf parsley
    2 teaspoons finely chopped fresh chives
    2 teaspoons finely chopped fresh tarragon
    Freshly ground black pepper and crushed red pepper flakes

Directions:

  1. For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
  2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.  
  3. Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions.  Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
  5. Enjoy.

No comments:

Post a Comment