Dijon Roasted Potatoes

This past weekend was one for the books, for a LOT of reasons:

1)  THREE thirtieth birthday celebrations! One being Dave’s – the other two, my friend Julie and Katie.  Turning 30 is like an epidemic lately, but a good one!

2)  I became a ‘mom’ to this litte guy, and boyyyy am I in love!

So it was a busy weekend spent playing with this litte man, getting him acclimated to his new home, and celebrating birthdays!

Luckily for Julie and Katie’s birthday BBQ on Sunday, I was able to squeeze out some Dirty Thirty Cupcakes for the occasion while Hairy was taking a nap – switched them up a bit this time and used green buttercream frosting as ‘grass’ and FINALLY went and bought some Icing tips, so that I could get that ‘professional look’ that Miki from Miki’s Kitchen always has on her amazing looking cupcakes.  I mean, look at this one she just posted today – now go ahead, wipe your chin.  But then I went and covered them with Oreo ‘dirt’ crumbs haha.  But, trust me, before the dirt, they looked REALLY professional – swear!

And for Dave’s birthday on Saturday, since we were a little bit on the ‘house bound’ side with the new pooch, we got some lobsters and had a great birthday dinner!  These Dijon Roasted potatoes were the perfect side dish for our creepy crawlers.

Dijon Roasted Potatoes
*Adapted from Kelly M. at food.com

INGREDIENTS

1/2 cup dijon mustard

3 tbsp olive oil

2 large garlic cloves, minced

2 tbsp italian dressing

3-4 tbsp. fresh tyme

salt and pepper to taste

3 lbs of red or white potatoes, cut into chunks

1)  Preheat oven to 425 degrees.

2)  Mix the first 6 ingredients in a bowl.

3) Toss the potatoes with the mustard mixture.

4)  Place potatoes in a single layer on a lightly greased baking sheet and bake for about 40 minutes, stirring occasionally.

Yum, yum and YUM.  I offered one to Hairy, but he’s really into his dog food – see below 🙂