Baked potatoes with Lemon-Mustard Crust
- ⅓ cup vegetable oil or olive oil
- ⅓ Cup Dijon mustard
- 2 lemon
- ⅓ cups of grain mustard
- 1 teaspoon honey
- 6 cloves of garlic
- 6 large potatoes
Start cooking with mixing the ingredients for the sauce. Whisk the butter together with the two kinds of mustard, honey, garlic paste, as well as the zest of two lemons and juice of one of them.
Peeled Potato tubers, cut into cubes and mix with the sauce. Leave the pieces for 10 minutes, then transfer to the baking sheet, tentatively letting excess marinade drip off. By the way, you can use the leftover sauce for marinating meat, for example.
After half an hour, then remove the Pan, flip the potatoes and leave at the same temperature for 15 minutes. As a result, the pieces will be slightly sweet crust on the outside and remain soft and friable eye inside.