Mustard-crusted Kale and Potatoes

  • 1/2 cup whole grain or Dijon mustard

  • 2 TB. olive oil

  • 2 TB. butter, melted

  • 1 lemon, zested and then juiced

  • 3 garlic cloves, minced

  • 1 TB. dried oregano

  • 1 tsp. coarse kosher salt

  • 2 pounds small mixed potatoes, cut in half                                                                       

  • 1 head kale, sheared and roughly chopped (optional)

1.    Preheat oven to 400°F. Spray a large rimmed baking sheet with spray.

2.    Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes and kale and toss to coat. Spread potatoes in single layer. Roast potatoes 20 minutes. Remove and toss and continue to roast until potatoes are crusty outside and kale is crunchy- 10-20 minutes depending on your oven. Maybe only 5 more minutes if you are using your convection setting!

***this recipe was inspired by Smitten Kitchen!

***Zatarains has a yummy grainy mustard too!