#Nytimes recipes fingerling potatoes pro
Too bad looking at cooking utensils doesn’t make you a better cook otherwise I’d be a pro by now! I am seriously domestically challenged and I have managed to do what Teri Hatcher’s character on Desperate Housewives did once – I have created dishes that are both raw AND burnt. Rewarm potatoes in 425☏ oven 10 minutes.ĭeb, is it really sad that I instantly knew your (beyond adorable) pierced spoon was from Crate and Barrel and I’ve never even seen that spoon in real life before? Haha, I go on there all the time and dream about what I’ll purchase someday when I graduate college and move into my own place! Let stand on baking sheets at room temperature. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.ĭo ahead: Can be made 2 hours ahead. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Add potatoes sprinkle generously with freshly ground black pepper and toss to coat.
Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Spray 2 large rimmed baking sheets with nonstick spray. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425☏. Two years ago: Chocolate Chip Sour Cream CakeĢ tablespoons (1/4 stick or 1/2 ounce) butter, meltedģ pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges What, did you think I was going to post daily every month? Snerk.) But how sad would it be if I ran out of things I wanted to cook? I still have a list of totally promising recipes which numbers into the hundreds, some of which have been waiting for their turn for years. They’re crispy (from the roasting) and crackly (from the whole mustard seeds that darken when roasted and snap in your mouth) and tart and tangy (from the lemon) and make fantastic leftovers (with a fried egg on top) and seriously, I have learned my lesson. Even a week would have been too long to wait. They never deserved to be detained my recipe holding pen for a year. Obviously, I do not love him at all, right?Īnd when I finally did make them two nights ago, oh, how I kicked myself. This is one of those recipes that I’ve had bookmarked for more than a year (a! year!) and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon and also a roasted potato fanatic, would adore it.
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