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Spice up a fall meal with these roasted potatoes

Recipe: Dijon, horseradish and more provide the kick

Sacramento Digs Gardening
BY Kathy Morrison PUBLISHED OCT 27, 2024

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.

Red-skinned and yellow potato wedges make
a colorful combination.

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.

Spread the potatoes in one layer before roasting.

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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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes roasted vegetables potatoes fall October spices Sacramento cooking gardening farmers markets side dish

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Garden checklist for week of May 17

With an eye on warmer weather to come, continue to work on the summer vegetable garden:

* Remember to irrigate your tender transplants. The wind can quickly dry out young plants. Seedlings need consistent moisture. Deep watering will help build strong roots and healthy plants. Water early in the morning for best results.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, calibrachoa, columbine, coneflowers, coreopsis, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Put your veggie garden on a regular diet. Set up a monthly feeding program, and keep track on your calendar. Make sure to water your garden before applying any fertilizer to prevent “burning” your plants.

* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.

* Don’t forget to weed! Those invaders are growing fast.

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