A tangy dressing made out of candy mustard, agave nectar, and contemporary lemon helps to caramelize potatoes on this simple roasted recipe from on-line cooking faculty Rouxbe. Pair with greens and a plant-based protein for a full meal.
What you want:
For the dressing:
4 garlic cloves
¼ cup grainy mustard
3 tablespoons agave nectar
¼ cup Dijon mustard
½ tablespoon Greek seasoning
½ tablespoon lemon pepper
¼ teaspoon salt
¼ teaspoon black pepper
1½ tablespoons lemon zest
¼ cup lemon juice
1¼ cups vegetable oil
For the potatoes:
6 massive Yukon gold potatoes, washed and reduce into wedges
⅛ cup contemporary rosemary, finely chopped
Ready dressing
⅛ cup parsley
¼ teaspoon black pepper
What you do:
1. For the dressing, right into a meals processor, purée garlic. Add grainy mustard, agave, Dijon, Greek seasoning, lemon pepper, salt, and pepper. Pulse just a few instances to mix. Add lemon zest and juice. Hold meals processor operating and slowly add oil, being cautious to not over combine. The consistency needs to be thick, however nonetheless pourable.
2. For potatoes, preheat oven to 400 levels. In a big bowl, add potatoes and rosemary, and drizzle with dressing. Toss to coat.
3. Onto a baking tray, pour potatoes and unfold evenly. Place in oven. Roast for quarter-hour or till potatoes begin to brown barely. Take away potatoes from oven and toss to redistribute dressing. Return to oven and roast for one more 15 to 25 minutes or till cooked by way of.
4. Garnish with parsley and black pepper.
