Since starting a food blog, I cook every single day. Even if we’re eating leftovers for dinner I’m prepping for the following day. It’s changed the way I look at ingredients and foods I’d never heard of before.
Cooking is exciting and challenging now.
Before I started this particular challenge of cooking from a different country every month, I was getting so bored with my food choices. Especially when I’d make an extra effort to eat healthy, I felt like all I was eating was greens, sweet potatoes, and salmon for dinner.
Learning about other cuisines has opened my mind to cooking familiar (and not familiar) ingredients in new ways.
For example, today’s recipe is easily swapped in my greens, salmon and potatoes regime but with a delicious and slightly less healthy twist.
I love seeing how other countries cook their potatoes.
I love a potato. They are cheap, you can buy them anywhere, and they keep for a while (in a cool dark place).
Today’s French recipe is a little more on the indulgent side.
Because we are covering Roasted Potatoes with Dijon Butter.
This recipe is real easy to prep for because you’re just cutting potatoes and letting the roast. The Dijon butter comes together in about 1 minute. I served these with a piece of salmon and additional roasted veggies because this meal is a staple in my house.
The potatoes have a chance to get nice and crispy in the oven before you coat them with Dijon Butter and slide them back in again.
During their second trip in the oven, the Dijon Butter melts and coats the potatoes to get them deliciously, salty, garlicky and tangy.
If you’re lucky, extra Dijon Butter will get crispy on the pan and you can scrape it off and add it to the roasted potatoes. If you’re lucky.
Roasted Potatoes with Dijon Butter
(Start making 60 minutes before you want Roasted Potatoes with Dijon Butter)
Turn your oven to 375F.
Quarter your potatoes so they are about 1 inch in size. Coat in 1 Tbsp olive oil and pinch of salt. Roast for about 35 minutes in the oven until just tender enough to pierce with a fork.
Make your dijon butter by combining dijon mustard, melted butter, 4 cloves of chopped garlic, chopped parsley and a pinch of salt and pepper to taste.
Gently coat the roasted potatoes in the dijon butter and put in the oven again for another 15 minutes.
Pull the potatoes out of the oven and let rest for about 5 minutes. Serve with meat, fish or more roasted veggies.
Danielle
