I’m pretty sure I could survive on potatoes and avocados. Correction; I have been surviving on potatoes and avocados.
The nice people that work in my co-op already think I’m crazy for buying a shopping cart full of bananas every week…now I add a shopping cart full of potatoes.
THEY’RE JUST SO GOOD I CAN’T HELP MYSELF.
I’ve been on this mustard roasted potato thing for a while, and now that I have bundles of fresh cilantro at my feet (literally) I figured the logical thing to do was dip them in a big old bowl of guac.
- 1 1/2 lbs Russet potatoes, 4-5 potatoes depending on how hungry or how many people you are serving
- Whole grain mustard
- Olive oil
- 1 or 2 limes
- 1 ripe avocado
- 1 T minced shallot
- 1/2 c chopped cherry tomatoes (optional)
Squeeze the lime, getting about 1/3 c juice.
Toss the shallot and tomatoes (if using) into the lime juice and let them sit for a few minutes.
Add the avocado flesh, salt and pepper to taste to the lime juice bowl and mash together.
Mix in finely chopped cilantro.
Cover and set aside.
Heat oven to 425 degrees F.
Scrub potatoes to remove any dirt.
Chop into evenly sized chunks, as big or small as you desire. Remember the bigger they are the longer they take to cook through.
Place your potatoes in a large mixing bowl.
Drizzle 1 teaspoon of oil, 1/4 teaspoon salt, 3 tablespoons of mustard and a few pinches of pepper over your potatoes.
Mix well with your hands to evenly coat the potatoes.
Lay flat on a parchment covered baking tray, avoiding overlapping any potatoes.
Roast for 40-50 minutes or until crisp and lightly browned on the outside and soft on the inside. Test a few pieces once they get to 30-35 minutes for doneness.
Serve with guacamole on the side for dipping or mix potatoes and guacamole together and eat with a fork. 🙂
Double the guacamole amounts if making for more than two people.