Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks
1 (1-ounce) slice white bread
5 1/2 teaspoons olive oil, divided
5 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
1 1/2 pounds small red potatoes, quartered
1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
2 cups cherry tomatoes, halved
12 pitted ripe olives, drained and halved (about 1/3 cup)
How to Make It
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.
Increase oven temperature to 450°.
Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.
Nice variation on roasted potatoes/veggies. We thought this was very tasty. I skipped the breadcrumbs bc my food processor was tied up. Honestly, I don't think they were needed. I'll make this one again!