Recipe: Dijon, horseradish and more provide the kick
These spiced potatoes are an easy side dish for a dinner with grilled meat, or for brunch alongside eggs. Kathy Morrison
Fall reminds me how much I love roasted vegetables. The oven is back in play, after a long hot summer, and the grill is being used less.
Roasted potatoes, especially, are as much a comfort food as they are a fall side dish. But as good as they are cooked simply with olive oil, salt and pepper, sometimes I want to change things up.
This recipe, adapted in turn from a recipe the New York Times adapted, works alongside a piece of protein (grilled or roasted), but also makes a great accompaniment to scrambled eggs or a favorite omelet.
The potatoes can be several types or just one kind, but don't mix russets and waxy potatoes -- they don't cook the same. (I used a combination of red-skinned and Yukon golds, sliced into wedges.)
Adjust the spiciness as you see fit, skip the vodka and vermouth/wine in the coating if desired (sub 1 tablespoon white wine vinegar), but the Dijon mustard is, well, a must.
Spiced roasted potatoes
Makes 4 to 6 servings
Ingredients:
1/4 cup olive oil plus 1 tablespoon, divided
1/3 cup Dijon mustard
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon prepared horseradish
2 cloves garlic, smashed and roughly chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
Black pepper, freshly ground, to taste
1/2 teaspoon red pepper flakes
2 pounds potatoes, waxy type preferred, scrubbed but skins left on, cut into 1-inch wedges or chunks
Instructions:
Heat the oven to 400 degrees. Brush the 1 tablespoon olive oil on a large rimmed baking sheet and set it aside.
Whisk the 1/4 cup olive oil in a large bowl with the mustard, then whisk in the vodka and vermouth (or white wine vinegar), and the horseradish. Add the garlic, rosemary, paprika, salt and pepper, and red pepper flakes.
Add the potatoes to the bowl and stir to coat them evenly with the mustard/spice mixture.
Pour the potato mixture out onto the prepared baking sheet, and spread into a single layer. Roast in oven 35 to 40 minutes, turning the potatoes with a spatula a couple of times to get them evenly cooked and crispy. Serve warm.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.