We’ve settled into our new place. We took a furnished sublet so the move was relatively painless. We’ve had a few people over for dinner or just a glass of wine, and the simple act of cooking and eating with friends here has made it feel much more like home.
Two weeks ago I had an empty pantry, and although stocking up can kitchen can be a little rough on the budget, it feels so good to start fresh. Slowly I’ve been picking up various sauces + spices, filling our cupboards and fridge with different jars, cans and bottles to keep things interesting. We live in a cozy little area of the city with tons of shops and markets to discover. Small fruit + vegetables stores, a health food coop, various middle eastern markets, and thankfully a really good french bakery to keep Matt alive. It’s been fun discovering where to get the freshest vegetables, the best variety of spices and the most delicious hummus (here – hands down, if you’re curious).
Pasta, roasted potatoes and myself are all in a three way race to win Matt’s heart. I guess I’m ok with the competition. If there is one thing that has never strayed since I met him, it’s his absolute love for potatoes. His food preferences are so simple, I think he’s shocked at the amount of nut butters I’ve managed to accumulate in such a short time. But it’s a good balance this way, it reminds me to keep things easy. To keep the ingredients to a minimum and to let good food speak for itself. This was the perfect simple meal for us to have here in our new kitchen – a few good roasted spuds for him, and a good mix of sauces and spices for me, a big green salad to share. Some good things never change, and right now I’m so thankful for that.
SALT AND VINEGAR ROASTED POTATOES WITH TURMERIC HONEY MUSTARD
Roasted potatoes + mustard is a combination often on the menu here. Served with a big seasonal green salad is my favorite way to eat them. I love mustard, this québec brand is so good and has a no non-sense list of ingredients. This recipe will work with both grainy or yellow mustard, but I always opt for the grainy kind. Just a really simple, cozy meal for your fall tables.
Love condiments too? Check out my sister’s video on what condiments + sauces you should stock in your fridge. Tahini my heart.
Vegan (option) + Gluten Free. Serves 2 as a main, 4 as a side or 1 if you’re my husband.
1.5 pounds (680g) small roasting potatoes
1 cup apple cider vinegar
1/4 teaspoon flaky grey sea salt
2 tablespoons extra virgin olive oil
5 tablespoons grainy or yellow dijon mustard
1/4 teaspoon ground turmeric
1/2 tablespoon raw honey
Preheat the oven to 400 F / 205 C
Wash and half the potatoes. Place in large pot with apple cider vinegar and then cover with water. Bring to boil and continue to boil for 12 minutes. Strain and pat dry. Toss potatoes with olive oil and sea salt and place on a baking sheet lined with parchment.
Roast in the oven for 5-10 minutes and then reduce temperature to 350 F / 175 C and roast until golden brown and crisp, about 15-20 minutes.
Mix together mustard, ground turmeric + honey. Taste and adjust seasoning if needed, or thin with a little olive oil or water. Add a splash of apple cider vinegar for extra acidity.
Serve potatoes warm with an extra sprinkle of sea salt and a few drops of vinegar. Lots of mustard on the side.
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