Crispy Dijon Smashed Potatoes

Mustard is a great thing.  A wonderful thing.  A thing there can never be too much of, in my opinion.  In fact I have six different kinds of mustard in my fridge right now.  So naturally I tend to love recipes that showcase mustard.  I've tried a handful of mustard potato recipes, but the roasting of the potatoes always seems to more or less kill the mustard flavor.  It was always so disappointing!  So when I came across this recipe and discovered that it did not, in fact, lose all its mustard flavor in cooking, I was thrilled.  The potatoes get a nice crispy outside and the whole grain mustard on top gives a particularly great burst of flavor.

Crispy Dijon Smashed Potatoes

Number of Servings: 4-6
Time to Prepare: 50 minutes

• 24 oz small red potatoes (if they are more than around 2" in diameter, I cut them in half)
• 2 Tbsp olive oil (I used a rosemary flavored oil)
• 2 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 4 cloves garlic, minced
• 2 tsp honey
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp kosher salt
• 1/8 tsp pepper

 Preheat oven to 425 degrees.  Lightly grease a baking sheet with cooking spray.

Cook the potatoes in a large pot of boiling water until tender, about 15 to 20 minutes.  Drain well.  Allow to cool slightly while you make the sauce.

In a small bowl, whisk together the olive oil, mustards, garlic, honey, thyme, rosemary, salt, and pepper.

Place the potatoes on the prepared baking sheet.  Using a potato masher, carefully flatten each potato, trying to keep them in one piece.  Brush the potatoes with the mustard mixture.

Bake for 18-20 minutes, or until golden brown and crisp.

Source: slightly adapted from Damn Delicious
Produce Used: Red potatoes, garlic