At exactly 11:59 on Thursday night, I arrived in Virginia for a whirlwind 10 days of bachelorette parties, beach-hopping, and weddings. I’m staying with my BFF of all time/partner-in-crime “Banana” for a few days, and we decided to celebrate my return to Virginia with a meal fit for a king. And by celebration, I mean… Banana unleashed her most powerful recipes on my jetlagged butt. It was totally awesome, if I do say so myself. Included in her Collection was this gem.

Potatoes are held on a pedestal in my family – seriously, it’s one of those favorite foods that I don’t have very often – so in my opinion, the hit of the night was this delicious recipe for mustard potatoes. It’s fast, delicious, and made with simple ingredients. Roast the potatoes long enough so that you get nice crispy edges on the potatoes. In my opinion, that’s the best part!

Mustard-Roasted Potatoes

Adapted from Gourmet, December 2007

• Nonstick vegetable spray
• 1/2 cup course grain Dijon mustard (also known as “country style”)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• fresh ground black pepper
• 3 pounds unpeeled poatoes, cut into bite-sized pieces

Preheat oven to 425 degrees. Spray large rimmed baking sheet with nonstick spray. Whisk mustard, olive oil, lemon juice, garlic, oregano, and salt in large bowl to blend. Add potatoes, and season generously with pepper, and toss to coat with mustard dressing. Spread potatoes in single layer on cooking sheet (use two cooking sheets if necessary).  Roast potatoes approximately 45 minutes, until potatoes are cursty outside and tender inside, turning occaisionally as necessary.  Makes 10 servings.