Alternate title: Somethin' on the Side. Today, guest blogger Pamela MacElree, Brazilian Jiu-Jitsu fighter and vegetarian chef who can do 15 pull-ups (it's getting tough to come up with new ways to introduce her, so it's time for fun facts), shares yet another easy recipe for summer barbecuing -- below, how to make Honey Mustard Roasted Potatoes. Now, how to go about convincing her to come over and make these tasty little 'taters ...
If you like, you can serve the brown rice and goat cheese balls (is that a titter I hear from MizFit?) from this post as a side dish, as well.
PART 4: THE SIDE DISH
Honey Mustard Roasted Potatoes
3 pounds of baby red-skin potatoes
Instructions:
-Preheat oven to 325 degrees
-Quarter potatoes, make sure pieces are as uniform in size as possible.
-Place potatoes in large zip lock bag with olive oil and shake to lightly coat.
-Evenly place the quartered potatoes on a cookie sheet.
-Bake for approximately 40 to 50 minutes. Once the potatoes are lightly browned and crispy, remove from oven and cool.
Horseradish Honey Mustard Sauce
1/2 cup Dijon mustard
4 TBSP whole grain mustard
6 TBSP honey
3 TBSP horseradish, drained
Instructions:
-Mix all the ingredients together with a whisk or fork.
-Let stand for 30 minutes.
-Combine honey mustard sauce and potatoes to serve.
[photo credit: Kodamakitty]
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