Lemony Dijon Potatoes w/ Dipping Sauce by
-You can also mash these into a potato salad
-If you're unsure how much of each ingredient to use, a good starting point is equal amounts of everything (ex. 1 tsp each)(Excluding oil, you MUST evenly coat enough oil to bake well).
Ingredients
-Salt & black pepper
-Lemon zest
-Thyme, rosemary, and / or dill (dried or fresh)
-Dijon mustard or mustard powder
-Optional ground ginger for subtle warmth
-Optional pinch of turmeric for color
-Optional coating of rice flour, cornstarch, or baking powder PRE OIL for added crispiness
-Oil, preferably olive
-Optional: Kewpie mayo for sweetness, or mayo
Instructions
1. Slice potatoes into desired shape. I prefer bite sized wedges because you get soft on the inside, and crispy on the edges.
2. Sprinkle desired amounts of ingredients over potatoes and use your hands to coat everything evenly (or mix ingredients first in a bowl and then toss the potatoes in the bowl).
3. You can also save part of the marinade to use as a dipping sauce for the potatoes. If it's too thick for dipping, add in extra lemon juice and / or water
4. Bake anywhere between 350 - 450 F until the edges show light browning, or longer if desired ( 20 - 40 min ).
2. Sprinkle desired amounts of ingredients over potatoes and use your hands to coat everything evenly (or mix ingredients first in a bowl and then toss the potatoes in the bowl).
3. You can also save part of the marinade to use as a dipping sauce for the potatoes. If it's too thick for dipping, add in extra lemon juice and / or water
4. Bake anywhere between 350 - 450 F until the edges show light browning, or longer if desired ( 20 - 40 min ).