This is an idea that did not so much come to me, as was thrown into my lap when I was half playing puzzles, dress-up, princess and fairy-land and monsters with my three-year-old AND Barefoot Contessa was on TV. (In the background…volume…moderately low). She was doing a show on anniversary foods and featured these lovely mustard roasted potatoes. I stopped drinking imaginary mango-lily-chocolate tea and looked up at the the TV just in time to see her lathering her potatoes in Dijon mustard. I then went back to drinking tea and fighting bad monsters into a cage so Uncle Alex can eat them later (we are currently saving all the monsters we find as Uncle Alex informed Zara the last time he saw her that he eats monsters…so…we have a lot of monsters for you Alex…).
I forgot about the potatoes until about 4, when I was starting to think about making dinner. I knew I was going to be making some sort of chicken salad (since I had made a monstrous roaster on the day that it snowed…which day was that? All of them.) so I wanted something warm to accompany the cold salad. And we always have a lot of potatoes…I remembered Ina talking about them lovingly (which I love her for, as I more often than not talk about food lovingly) and decided that I would make them. But the computer wasn’t turned on and my phone was dead. So…I decided to wing it based on the image I had of her…massaging the mustard into her potatoes.
Since I’m a big fan of raclette, I decided I would incorporate cornichons into the mix as well, because there is nothing like getting Z to eat something, than putting baby pickles all over it. I’m also a big fan of easy…which is what this is. The result? Fantastic. All 3 of us loved them, and ate them ALL. I highly recommend you make this, all the time.
This is what you’ll need;
1 tbsp olive oil
3 medium potatoes, washed well and sliced in rounds
3 tbsp coarse mustard like dijion
1 medium onion, sliced thinly into half moons
2 cloves garlic, sliced thin
1 tea salt
1 tea pepper
1/2 cup cornichons, sliced in half
Preheat oven to 350 F
On a tin-foil lined baking sheet, add olive oil, onion and sliced potatoes. Salt and pepper and dollop the mustard in the middle. Sprinkle garlic.
Now, don’t be shy. Roll up your sleeves and with your newly washed hands, massage all that goodness into your potatoes and onions. Rub them until you can tell that all the mustard has coated all the potatoes. Fabulous. Now pop in the oven for 35-45 minutes, or until potatoes are cooked through.
Once your potatoes are cooked through, add to a serving bowl or plate and stir the cornichons through. This will warm them slightly but not take away their delicious crunch. It will also add a little more salt to the potatoes, and the vinegar from them will give the whole side dish a nice kick.