Lemon, mustard and rosemary potatoes

Lemon, mustard and rosemary potatoes

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From
Citrus
Photographer
Mowie Kay

This is also good with the sweetness of celeriac. I use new or waxy potatoes here, but you could use the floury sort if you prefer.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 200°C. Scrub 1kg new potatoes and cut in half if particularly large. Thickly slice 1 onion. Whisk 100g/¹⁄₃ cup wholegrain Dijon mustard with 3 tbsp olive oil, the finely grated zest and juice of 1 lemon and plenty of salt and pepper. Toss the potatoes in this mix. Sprinkle the onion over the base of a large roasting tin then top with the potatoes. Sprinkle over lots of freshly cut rosemary. Roast in the oven, turning everything over a couple of times, for around 45–50 minutes, until the potatoes are crisp, and tender inside.
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