I got turnips in my farmers’ market box a few weeks ago and thought, “What in the world do I do with turnips?” I made a tagine, which used about half of them (you will hear about that sometime). With about 4 turnips left I still didn’t know what to do. I surfed my “go-to” food sites and found a commenter who made Mustard Roasted Potato with half turnips that masked their bitterness. Bingo. Its’ awesome! I perfect way to use turnips and a wonderful way to roast potatoes.
These potatoes go great with many dishes. When I make them there are other pieces to the dish, but these potatoes are what I fill up on. These potatoes are what I can’t wait to have for lunch the next day. Therefore you need to make these with your next dish. You’ll love them and so will the people you’re feeding. Enjoy!
Mustard Roasted Potatoesadapted only slightly from Smitten Kitchen nonstick cooking spray 1/2 cup whole grain Dijon mustard 4 tablespoon olive oil 1 lemon, zested and juiced 3 cloves garlic, minced or grated 1 tablespoon dried oregano 1 teaspoon kosher salt 3 lb yukon gold potatoes (sub out some turnip for potato), diced
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. In a large bowl whisk together the mustard, lemon juice, lemon zest, garlic, salt and oregano. Drizzle the olive into the dressing. Dice the potatoes and add them to the bowl. Toss the potatoes to coat. Pour the potatoes onto the baking sheet leaving any extra of the dressing in the bowl. Spread the potatoes out into an even layer. Place the baking sheet in the oven and roast the potatoes for 25 minutes. Remove the baking sheet from the oven and turn the potatoes. Place back into the oven for another 20 minutes. Remove from oven and serve.