Old MacDonald's Potato Box Recipes
Dijon-and-tarragon roasted potato wedges Ingredients 1/4 cup (50 mL) Dijon mustard 3 tbsp (45 mL) bottled Caesar vinaigrette (not creamy) or Italian dressing 2 garlic cloves, minced 1 tsp (5 mL) dried tarragon leaves 1 tsp (5 mL) crushed dried rosemary leaves 1 tsp (5 mL) each of salt and freshly ground black pepper 6 large Yukon Gold potatoes Directions 1. Preheat oven to 425F (220C). Line a large baking sheet or pan with shallow sides with foil. In a large bowl, whisk Dijon with vinaigrette, garlic, tarragon, rosemary, salt and pepper. Peel potatoes, if you like, then slice into 1/2-inch (1-cm) wedges. Add wedges to Dijon mixture. Stir to coat. Spread potatoes out in a single layer on baking sheet. Do not crowd. Roast in centre of 425F (220C) oven, stirring occasionally, until potatoes are golden-tinged and fork-tender, from 30 to 35 minutes. Remove from oven and serve immediately.

Old MacDonald's Potato Box Recipes

Dijon-and-tarragon roasted potato wedges

Ingredients

1/4 cup (50 mL) Dijon mustard
3 tbsp (45 mL) bottled Caesar vinaigrette (not creamy) or Italian dressing
2 garlic cloves, minced
1 tsp (5 mL) dried tarragon leaves
1 tsp (5 mL) crushed dried rosemary leaves
1 tsp (5 mL) each of salt and freshly ground black pepper
6 large Yukon Gold potatoes

Directions

1. Preheat oven to 425F (220C). Line a large baking sheet or pan with shallow sides with foil. In a large bowl, whisk Dijon with vinaigrette, garlic, tarragon, rosemary, salt and pepper. Peel potatoes, if you like, then slice into 1/2-inch (1-cm) wedges. Add wedges to Dijon mixture. Stir to coat. Spread potatoes out in a single layer on baking sheet. Do not crowd. Roast in centre of 425F (220C) oven, stirring occasionally, until potatoes are golden-tinged and fork-tender, from 30 to 35 minutes. Remove from oven and serve immediately.