Secret Recipe Club: Mustard and Garlic Roasted Potatoes #vegan #veganMoFo

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Today for This Week’s Cravings I’m sharing Mustard and Garlic Roasted Potatoes from Haggis and the Herring. Unfortunately, this recipe came to me for an extraordinarily sad reason. Haggis’ writer, Daniel Saraga passed away suddenly and several of us in his group for the Secret Recipe Club are doing tribute posts to honor his memory.

I had the wonderful privilege of cooking from Daniel’s site for SRC previously and it was one of my all-time favorites. We immensely enjoyed Daniel’s Baked Potato Ball Curry and the kids loved the Indian tater tots we’ve eaten since.

So today, I chose another potato dish, a vegan one since today also marks the start of VeganMoFo. These delicious Mustard and Garlic Roasted Potatoes are a delight. I’m up at my mom’s for a visit and the entire extended family loved this dish. The mustard and garlic flavor is subtle, yet manages to add so much to the roasted potatoes. Yum.

Mustard and Garlic Roasted Potatoes

Ingredients

1 1/2 kilos potatoes
1/4 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp minced garlic
1 tbsp dijon mustard

Method
1. Preheat the oven to 400-degrees.
2. Cut the potatoes into 1-inch cubes.
3. Transfer potatoes into a large bowl with the remaining ingredients and toss until well coated.
4. Spread the potatoes out on a large baking sheet in a single layer and roast for 45-60 minutes, turning potatoes every 15-20 minutes.

The Results

Fantastic! Subtle and crispy. Definitely a repeat.

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My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

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Comments

  1. says

    Sometimes food bloggers get annoyed at the fact that the simple recipes are often the most crowd-pleasing, even as we get more excited about making the exotic stuff, but food is supposed be about those we serve, not ourselves. Kudos to you for reminding me of that.

Trackbacks

  1. [...] Freezer cooking plan for the week:   I will be baking a double batch of Pumpkin Cinnamon Rolls this week.    A few will be for breakfast the next day, but the rest will be wrapped and popped in the freezer.  I’ll be making a double batch of only one meal this week, and using two from my freezer stash.   I have kind of a busy schedule, so need to switch that around for the week…  I would like to work on a new mini freezer session for everyone and would like to know what would be most helpful for you.  Would a make ahead Thanksgiving plan be most useful, a general mini fall flavors freezer plan geared toward busy weeknights, or a make ahead for Christmas plan?  Let me know in the comments and I’ll pull it together for you! *    *    *    *    *    * On to the menu plan!  If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), I have this week’s activities posted over at Angela’s Kitchen.  Stop by and say “Hi!” The week’s breakfast options:  Chocolate Zucchini Bread, Pumpkin Granola, eggs scrambled with veggies and various fruits. The week’s lunch options:  Nut butter and sunbutter sandwiches on Amish Friendship Bread, ham and veggie wraps on Gluten Free Flour Tortillas, hard boiled eggs, various fruit, and veggie sticks. Monday:  Spicy Sweet Grilled Pork Tacos with all the fixings and sautéed summer squash . Tuesday:  Slow Cooker Turkey Meatloaf (from the freezer) with a mixed green salad and Mustard and Garlic Roasted Potatoes [...]

  2. [...] Freezer cooking plan for the week:   I will be baking a double batch of Pumpkin Cinnamon Rolls this week.    A few will be for breakfast the next day, but the rest will be wrapped and popped in the freezer.  I’ll be making a double batch of only one meal this week, and using two from my freezer stash.   I have kind of a busy schedule, so need to switch that around for the week…  I would like to work on a new mini freezer session for everyone and would like to know what would be most helpful for you.  Would a make ahead Thanksgiving plan be most useful, a general mini fall flavors freezer plan geared toward busy weeknights, or a make ahead for Christmas plan?  Let me know in the comments and I’ll pull it together for you! On to the menu plan!   The week’s breakfast options:  Chocolate Zucchini Bread, Pumpkin Granola, eggs scrambled with veggies and various fruits. The week’s lunch options:  Nut butter and sunbutter sandwiches on Amish Friendship Bread, ham and veggie wraps on Gluten Free Flour Tortillas, hard boiled eggs, various fruit, and veggie sticks. Monday:  Orchestra (elementary)/mommy works/mommy volunteers at school library/CC practice/Boy Scout meeting         Spicy Sweet Grilled Pork Tacos with all the fixings and sautéed summer squash Tuesday:  CC practice/piano lessons (will be packing and taking dinner with us)         Slow Cooker Turkey Meatloaf (from the freezer) with a mixed green salad and Mustard and Garlic Roasted Potatoes [...]