Mustard Roasted Potatoes

Author Notes

Children are picky eaters. My cousin only ate hot dogs and Cheddar cheese. My other cousin picked out every miniscule piece of onion in my mom’s Parmesan and Onion Mashed Potatoes. But my brother, he wasn’t like that. He ate it all: sauerkraut, split pea soup, even my grandma’s infamous nut and fruit Jello. His trick, put mustard on it. He topped everything with mustard. The area around his mouth was permanently stained a fluorescent yellow hue. He mixed mustard in with his refried beans, creating a color that still haunts me. So for a while, I distained mustard.
But as my tastes grew up, so did mustard. I still cringe at French’s, but now I have discovered Dijon and whole grain mustard. Be prepared to set down the pan, grab two forks, and go to town on these potatoes (easily my favorite vegetable). They are so very dangerous to have in the house. But don’t worry, they don’t last very long anyway. This recipe has been adapted from epicurious, I have tweaked the proportions and added some chile flakes and wine, because why not? Enjoy!
—Julia Kent