Mustard-Roasted Potatoes & Apples (and How to Fight Food Waste with Hungry Harvest)
It’s very simple. Easy weeknight vegetables are good for you. Easy weeknight vegetables made with Hungry Harvest produce are good for you, society, and the planet.
Let me explain. Late last year, while visiting family in Maryland, I was curious to find East Coast startups involved in food and nutrition while having a positive sustainability impact. Hungry Harvest came up in my research, and I’m so glad we connected! A ridiculous quantity of food goes to waste in the United States every year, resulting in squandered resources used to produce the food and lost profits for farmers.
Hungry Harvest delivers recovered fresh fruits and vegetables to your home or office, so they’re helping to solve the overwhelming food waste problem that’s clogging the landfills in the United States, AND donates produce to the hungry for every box delivered to paying customers. 😍 😍 😍
What does “recovered” mean? 20% of fruits and vegetables go to waste because of aesthetic imperfections (they don’t meet the color, shape or size standards of grocery stores) or logistical inefficiencies (a producer had a more plentiful harvest than expected) even though they’re still perfectly edible. Hungry Harvest sources, hand-packages, and sells this produce. Side-note: Hungry Harvest’s founder raised capital on the reality TV show Shark Tank.
So let’s run through that again. When you subscribe to Hungry Harvest’s delivery service, you are:
- Fighting food waste
- Feeding the hungry
- Improving your diet with the addition of fresh fruits and vegetables
By using @HungryHarvest, you can fight #foodwaste, feed the hungry, and improve your diet.Click To Tweet
I was able to test Hungry Harvest’s delivery service (do they deliver to your zip code?) and this recipe for Coziest Mustard-Roasted Potatoes is the result of my never-ending experimentation with easy weeknight vegetables and inspired by the produce I got in my box: potatoes, apples, onions, butternut squash, Brussels sprouts, potatoes, tomatoes, and beets. My first (silly) thought when I opened the box was… “This produce isn’t even ugly!” But then I remembered that produce gets unjustly destined for the garbage for other reasons aside from ugliness (surplus, etc.) so some recovered produce may be just as good-looking as what’s on grocery store shelves.
Want to try Hungry Harvest for yourself? I’m happy to tell you that if you use the code FRESHFLAVOR at checkout, you’ll get 25% off your first delivery. Go forth and rescue produce, food waste warriors!
I hope you enjoy this recipe, you won’t taste the Dijon mustard specifically once the potatoes and apples are roasted… it’s more a non-specific delicious flavor. I toasted some pecans to really take it over the top (pecans pair so well with apples) but feel free to skip that step to keep these potatoes really weeknight simple.
- 3 lbs waxy golden potatoes, such as Kennebec, sliced into bite-sized pieces
- 2 apples, cored and sliced into bite-sized pieces
- 4 tbsp Dijon mustard
- 3 tbsp (divided) of duck fat, ghee/clarified butter, or other fat of choice
- 2 minced garlic cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 cup pecans, finely-chopped (optional)
- Fresh thyme, for garnish
- Preheat oven to 400º F.
- Mix mustard, 2 tablespoons of fat, garlic, salt and pepper together in a large bowl. Remove a quarter of the mix, and toss with the sliced apples. Set aside. Toss the remaining mustard mix with the potatoes in the large bowl, then transfer to a baking sheet (leaving space for the apples).
- Bake the potatoes for 15 - 20 minutes, until beginning to brown, then add the apples and cook for an additional 10 -15 minutes until the apples are tender and the potatoes are browned.
- If including the pecans, heat the remaining tablespoon of duck fat in a skillet while the potatoes and apples roast. Toast the chopped pecans in the duck fat, stirring frequently, until browned and fragrant. When the potatoes and apples are finished in the oven, toss them with the toasted pecans and fresh thyme to taste. Serve hot.