Heidi's roast potato recipe uses an interesting mustard marinade to give these roasted potatoes an extra special kick! Dumping everything into a plastic baggie to mix and marinade the potatoes is quick and easy. If she has time, the longer she marinades the potatoes the better.
She usually gets them ready the night before for best results, but has also done them with about a 5-minute marinade time and they still tasted great.
And, this is what makes this recipe so quick. Especially, if you use new potatoes, you don't even need to peel them. I usually use about 1 to 1 1/2 potatoes per person. Serve these hot out of the oven. They are crispy and delicious!
This recipe for oven roasted potatoes comes from my German friend, Heidi. You'll find her recipes sprinkled throughout this website. She's an amazing cook as well as an amazing friend.
For this recipe, she has a "cutter", almost like a "french fry cutter". Her potatoes are therefore smaller and the roasting time quicker. I just cut mine in nice sized chunks.
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Marinated Roast Potatoes
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
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