Today is National Maple Syrup Day. And, if you’ve read anything by me before, you know I love the stuff. The real stuff. And, preferably, the dark stuff.
In fact, if you search “maple” on my site, you’ll come up with a lot of options. More than I thought, actually.
A couple of years ago, I was featuring White Meadows Farms in an article. They’re a local maple syrup producer that is worth the drive through the country roads on really snowy and icy days (IE last week).
In addition to recipes featuring their maple sugar and dark maple syrup, I also whipped up some potatoes crusted with their Maple Mustard, which is pretty amazing, too. Mustard is my favourite condiment (is that weird?), and maple syrup is my favourite… well, my favourite (I’m not the only one). But the combo of maple and mustard? Pretty darn blissful.
If you can get your hands on the Maple Mustard, try it (I know they ship, though I don’t know the rates). Either way, you won’t be disappointed.
Maple Mustard Roasted Fingerlings
Side dish, snack, or appetizer, tender potatoes highlight the sweet-tang of maple mustard. For something a little extra, serve with additional Maple Mustard for dipping.
1 1/2 pounds (680g) yellow fingerling potatoes, sliced in half
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) White Meadows maple mustard
Fine sea or Himalayan salt
Freshly ground black pepper
Fresh parsley, for garnish
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Put the potatoes, olive oil, and maple mustard in a bowl. Mix until the potatoes are well-coated. Spread the potatoes in a single layer on the baking sheet. Sprinkle with salt and pepper. Bake for 40 to 50 minutes, until the potatoes are tender and roasted. Add salt and pepper to taste. Garnish with parsley before serving.
Other maple favorites for this time of year: