Roasted Potato Planks with Rosemary & Lemon

You can substitute sweet potatoes for half of the Idahos in this easy side. Sweet potatoes will cook faster, so cut them a bit thicker (about 1/2 inch), so they’ll roast at the same time.  

• 3 medium Idaho potatoes (about 1-1/4 lb. total)
• 3 Tbs. olive oil
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. minced fresh rosemary
• 2 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice
• 1-1/2 tsp. coarse salt; more to taste
• 1/4 tsp. finely ground black pepper

Heat the oven to 450°F. Slice the potatoes on a sharp angle into 3/8-inch slabs. Put them in a colander and rinse (this way you rinse off dirt and lose a little starch for crisper planks). Shake off the excess water and spread them onto a heavy rimmed baking sheet (about 11x18-inches) lined with two layers of paper towels. Cover with a few more paper towels and let dry.

In a medium bowl, combine the olive oil, mustard, rosemary, lemon zest, lemon juice, salt, and pepper; stir until well blended. Dump the dried potato planks into the bowl (discard the paper towels); toss with a spatula until each piece is well coated. Scrape the potatoes onto the same baking sheet and spread in a single layer. Drizzle any remaining herb mixture onto the potatoes.

Bake the planks until browned on the bottom, about 20 min., and then flip with a spatula. Continue cooking until they’re well browned and tender, about another 15 min. Sprinkle with more salt, if you like, and serve immediately.