Roasted Lemon and Mustard Potato Wedges

By Soo Kim And The Canadian Living Test Kitchen

37 people added this to their Recipe Box

Roasted Lemon and Mustard Potato Wedges
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	248248 cal
pro	5 g5g pro
total fat	10 g10g total fat
sat. fat	1 g1g sat. fat
carb	38 g38g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	214 mg214mg sodium
potassium	946 mg946mg potassium
% RDI:	-
calcium	33 calcium
iron	1515 iron
vit C	3535 vit C
folate	2222 folate

Subtly flavoured and easy to prepare, these potatoes are perfect served with roast beef or lamb.

Ingredients

1/4 cup olive oil 1/4 1/4cup cupolive oil
2 tbsp grainy mustard 2 2tbsp tbspgrainy mustard
1/2 tsp coarse salt 1/2 1/2tsp tspcoarse salt
1/2 tsp pepper 1/2 1/2tsp tsppepper
6 6Yukon Gold potatoYukon Gold potatoes, scrubbed (2 lb/1 kg)
1 lemon , quartered1 1lemonlemons, quartered

Preparation

In large bowl, whisk together oil, mustard, salt and pepper.

Cut each potato into 6 wedges; add to bowl and toss to coat. Scrape into roasting pan; add lemon.

Roast in 400°F (200°C) oven until tender and golden, about 45 minutes. Increase to 425°F (220°C); roast until browned, 7 to 10 minutes.

Source : Canadian Living Magazine: December 2009

Keywords : Christmas; Sides; Potatoes; Lemons; Roast;

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