Thursday, 3 November 2011

'Frexican' Roasted Potatoes


You may be wondering why this delicious looking side dish is called 'Frexican' Roasted Potatoes.  It kind of sounds like a bad word but trust me, it's all good!!!  'Frexican' is the word that I came up with to describe a dish that combines the wonderful flavour of Dijon mustard (Bonjour, France!) and pairs it with the spiciness of cumin & cayenne (Hola, Mexico!) and makes them work together beautifully on my Canadian plate, eh!  It's like a mini United Nations on my dinner table!

This side dish is so good that I've made it three times in less than 2 weeks!  THREE!  Not only that but the first night I made them 10 year old Karate Guy saw that Brad was helping himself to seconds and promptly asked his dad to save him some.  Karate Guy -- formerly known as the boy who hated spuds -- wanted seconds of potatoes.   The potatoes even had the skins ON and he still gobbled them up!  They are that good.  I even made them for my Mother-in-Law who came over on Hallowe'en and she said 'Oh Laurie.  These are really good!".  Awesome Sauce! :)

There are two ways that you can slice these potatoes.  I only had small potatoes left when I made this dish on Hallowe'en (when I took the above pic) so I had to cube the potatoes.  The second way I made them was to cut the potatoes into thick slices.  Karate Guy LOVED them this way because they had more 'crispy area' plus being that they have large surfaces (unlike a cube) you tend to not have to fiddle with them as much to ensure that all sides crisp up nicely.

Another useful tidbit ... the crunchy bits that are left on the foil are delish!!  So when you're cleaning up the kitchen you can have another little taste!  I hope you enjoy this side dish as much as we do.  This is well on it's way to becoming one of my 'go-to' side dishes.  Enjoy!

8 medium potatoes - unpeeled & cut into 1-inch cubes OR large (1/4-inch) thick slices
1/3 cup olive or grapeseed oil
2 tsp dried oregano
1 tsp ground cumin
4 garlic cloves, minced
1/8 tsp cayenne powder (or more if you like it spicy)
1 1/2 tbsp Dijon mustard
1/2 tsp sea salt
to taste -- freshly ground black pepper
1/2 to 1 lime - juiced

Preheat oven to 400F.  Line a baking sheet with foil and set aside.

In a small bowl, combine oil, oregano, cumin, sea salt, pepper, garlic, cayenne and Dijon mustard.  Whisk until well combined.

Place potatoes in a large bowl.  Pour oil mixture over potatoes and toss until they are well coated.  Sprinkle with sea salt and freshly ground black pepper.

Roast potatoes for 45-60 minutes, turning them half way through so they can brown on both sides.  Potatoes should be tender inside with crispy brown edges.

Remove potatoes from the oven and sprinkle with the juice from 1/2 of the lime.  Depending on your tastes, add more salt, pepper and the juice from the other half of the lime.  Serve immediately.

Recipe Inspired By: The Nourishing Gourmet

3 comments:

TheBookGirl said...

Love your new word :)

These potatoes look yummy and I can understand why they were so popular...my husband and daughter are huge potato fans, so it's nice to have a new way to make them. Thanks!

Alissa said...

I'm going have to make those this week.

Laurie@The Baking Bookworm said...

BookGirl and Alissa,
I'm so glad I'm among fellow tater lovers! I hope you love them as much as we do! The 'sauce' smells amazing. I'm thinking it may taste delicious over a pasta or other veggies!

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