I really have very little I want to say today, but that’s the way with it, huh? You just keep typing. You just keep going. And sometimes the words come and sometimes they don’t.
There is so much going on in life right now, what with Christmas and all. But very little of that translates into something that works here. It’s all just busy busy busy in the best way. We’ve been going to parties, which is never exactly my favorite thing, but I’ve done well and generally enjoyed them. I’ve been wrapping lots of gifts, which is my favorite thing and I think my favorite spiritual practice of Christmas, too.
Despite it being Christmas, and despite the cookies and sweets and treats that usually adorn this blog and every other one this time of year, the only thing I’ve made this year so far is peanut butter balls. And I am completely fine with that. They are the only thing I need.
I’m working on another meal plan to post, too, but I might have hit a slight snag. Things not turning out quite how I expected and Christmas events that make me extend my timeline. Hopefully we’ll have another one coming soon, and in the meantime I think these potatoes would round out any dinner of yours nicely.
Mustard Roasted Potatoes
adapted from Ina Garten
Roasted potatoes are one of my favorite side dishes, and these are a twist on basic roasted potatoes (that is still simple to make). I’ve doctored up the original recipe some with a bit more mustard, a bit more oil, and some extra herbs.
Prep Time: 15 minutes
Bake Time: 40 minutes
2 1/2 lbs. small fingerling (or gold) potatoes
2 small yellow onions, peeled and sliced into half moons
5-6 tablespoons olive oil
2 tablespoons whole grain mustard
2 tablespoons dijon mustard
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2-3 teaspoons kosher salt
1 teaspoon pepper
1. Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking pan (jelly roll pan) with tinfoil.
2. Cut the potatoes into halves or fourths, depending on their size. Try to make them all about equal sizes, so they cook evenly.
3. In a medium sized bowl, combine the potatoes, onions, olive oil, whole grain mustard, dijon mustard, thyme, rosemary, salt, and pepper. Stir to combine, making sure all the potatoes are coated in a bit of mustard and oil.
4. Pour them onto the prepared pan and spread them out evenly so that they are in a single layer.
5. Bake for 30-40 minutes (stirring them around on the pan about halfway through the cooking time) until they are golden brown (but still tender inside). Serve warm.