Pommes de Terre
What remains to be said of the humble pomme de terre, apple of the earth? Novels have been written about them; Trinity, a story of the Irish potato famine by Leon Uris, is just one. Shakespeare mentio...
Here is a great way to prepare those gorgeous fingerling potatoes from your CSA box or the local market. Red, yellow, purple or brown, mix and match as you please—but be sure to leave the skins on!
Ingredients
- 3 pounds fingerling potatoes, scrubbed but not peeled
- ½ cup whole-grain Dijon mustard, such as Brownwood Farms
- 1 cup extra-virgin olive oil
- salt and pepper to taste
Preparation
Preheat oven to 400°.
If necessary, halve the larger potatoes to make them all more uniform in size. Place in a large bowl.
In a small bowl, whisk mustard into olive oil. Season to taste with salt and pepper and whisk again. Drizzle about one cup of this mixture over the potatoes, reserving the rest. Gently combine until all potatoes are coated.
Place glazed potatoes on a parchment-covered cookie sheet and roast for 45 minutes. Stir the potatoes around on the sheet and return to oven for another 10 minutes.
Remove from oven and place in a serving bowl. Drizzle with the remaining dressing and give it all a quick stir. Serve hot as a side dish for almost any meal.
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