If you enjoy spicy foods, try this lively side dish recipe. Small roasted red potatoes team up with mustard and cayenne for a burst of flavor to create a memorable meal.

2-1/2 – 3 pounds small red potatoes, less than 2″ in diameter
3 tablespoons vegetable oil
2 teaspoons kosher or sea salt
1/4 cup butter
2 teaspoons cider vinegar
1-1/2 – 2 teaspoons Dijon mustard
1/4 – 1/2 teaspoon cayenne
2 tablespoons fresh parsley, finely chopped

You will need two roast pans for this recipe. I find that shallow jellyroll cake pans work perfectly. Situate your oven racks so that one is in the upper third of the oven and the other in the lower third of the oven. Preheat your roasting pans in a 475° oven for 8 – 10 minutes before adding potatoes.

Place the butter in a small saucepan near an oven vent to begin melting.

Wash, dry and quarter the potatoes. Put the potatoes in a large bowl and sprinkle with 1-1/2 teaspoons of the salt, add the vegetable oil and toss to coat. While the potatoes bake, wash the bowl and set aside to use in the finishing step.

Place the potatoes, cut side down, on the preheated roasting pans and bake for 12 – 15 minutes, until golden brown. Remove one pan at a time from the oven and flip the potatoes so their remaining white side is against the pan. Return the pan that was on the high rack to the low rack and vice versa to assure even baking. Bake for 12 – 15 minutes, until potatoes are tender and the white surfaces become golden.

While the potatoes finish roasting, move the butter to a burner and whisk in the vinegar, mustard, 1/4 teaspoon of the cayenne and 1/2 teaspoon of the salt. Taste and adjust the cayenne to your liking.

When the potatoes have finished roasting, transfer them to the large bowl. Add the hot butter mixture and parsley; toss to coat.

Yield: 10 – 12 servings.

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