Dijon Roasted Potatoes

The snow has started melting, and there are tulips blooming on my window sill.
Yet I'm still having a winter doldrum kind of day. Looking back at the last month or so has made me realize that the influx of crafty things I've been making is my way of disguising my lack inspiration in the kitchen lately. All I'm craving is tomatoes, tomatoes, tomatoes. And green beans. And fresh herbs. And cucumbers, and radishes, and fresh greens. But all I have is root vegetables.
Ugh.
Spring cannot come soon enough.

So in an effort to console myself I whipped up one of my favourite root vegetable comfort foods. Roasted fingerlings slathered in grainy dijon and lemon juice.
It might not be the BLT I'm really craving, but it'll do the trick.


Adapted from/inspired by Smitten Kitchen

4 cups of quartered fingerling potatoes
juice of 1 lemon
2 cloves garlic, minced
2 tablespoons grainy honey dijon mustard
1 tablespoon olive oil
generous seasoning of salt and pepper

Toss potatoes in remaining ingredients. Let marinate while oven preheats to 400 degrees. Spread potatoes in an even layer on a baking dish. Roast until deep golden brown and tender, about 40 minutes.