I put on Christmas brunch this year, and was lucky enough to receive a new cookbook, Mollie Katzen's Sunlight Cafe, on Christmas Eve. Her recipe for Mustard-Roasted Potatoes with Dill was the perfect last minute addition to our meal. The recipe:
4 tbsp olive oil
1/3 cup Dijon mustard
2 lbs. small potatoes, cut into 1" pieces
1/4 tsp salt
1/8 tsp black pepper
1 to 2 tbsp minced fresh dill
1. Adjust the oven rack so that it is about one third of the way from the bottom of the oven, then preheat the oven to 450. Line a baking tray with foil, add 1 tbsp olive oil, and brush to distribute it over the foil.
2. Whisk the remaining 3 tbsp oil and the mustard in a medium-sized bowl. Add the potatoes and toss to coat.
3. Spread the potatoes in a single layer on the prepared tray, and place the tray in the oven on the rack you adjusted in step 1. Roast until the potatoes can be pierced fairly easily with a fork--- about 20 minutes, depending on the size and shape of the pieces.
4. Remove the tray from the oven, and sprinkle potatoes lightly with salt and pepper. Transfer to a serving bowl, toss with fresh dill, and serve hot, warm, or at room temperature.
(There's also a variation where Katzen replaces the mustard with wasabi--- yum!)
I also made a really good grapefruit-avocado salad that was really good and so pretty--- I'm regretting that I did not take a picture!