Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 pounds potatoes 2 tablespoons olive oil 2 tablespoons butter, melted 2 tablespoons lemon juice 2 spring onions, chopped 3 garlic cloves, minced ½ cup Dijon mustard 3 tablespoons fresh

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2 pounds potatoes 2 tablespoons olive oil 2 tablespoons butter, melted 2 tablespoons lemon juice 2 spring onions, chopped 3 garlic cloves, minced ½ cup Dijon mustard 3 tablespoons fresh

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2 pounds potatoes 2 tablespoons olive oil 2 tablespoons butter, melted 2 tablespoons lemon juice 2 spring onions, chopped 3 garlic cloves, minced ½ cup Dijon mustard 3 tablespoons fresh

Recipes

Mustard Roasted Potatoes

Add a little Dijon to these roasted potatoes for a delicious treat featured in the Old Bridge Cookbook from Sunset Beach.

by Community Cookbook Series
potatoes

2 pounds potatoes
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons lemon juice
2 spring onions, chopped
3 garlic cloves, minced
½ cup Dijon mustard
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
Salt and pepper to taste

Preheat oven to 425˚. Combine olive oil, butter, lemon juice, onion, garlic, mustard, thyme, rosemary, salt, and pepper in a bowl; mix well.

Cut washed potatoes into small chunks and toss with mixture. Pour onto baking sheet and spread out into a single layer.

Bake for 30 to 40 minutes, stirring potatoes after 20 minutes. Serve hot or at room temperature.

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This story was published on Aug 05, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.