This fresh take on an, cholesterol-filled classic is great served for a summer picnic or prepared a day ahead for a quick first meal on your camping trip. This recipe uses stone ground mustard, but you can substitute any mustard you like, or swap the mustard and thyme for a drizzle of balsamic vinegar, lemon zest, and rosemary – even cheap balsamic vinegar has that sweet-&-sour tang that matches perfectly with the crispness of this dish.

Wonderful things happen when you combine tiny new potatoes and flat iron steak — a well-marbled, highly tender cut of meat — with rich Scandinavian spices. Give lemon halves a kiss of heat before squeezing them over the oven-roasted masterpiece.

The roasted flavor the potatoes in this recipe is perfectly offset by the fresh brightness of the rosemary. Try to find fresh rosemary if at all possible. If it’s unavailable in your area, sprinkle some dried rosemary over the top of the potatoes before you roast them – don’t add them to the finished dish as they’re very dry and may stick in the throat.

You’re sure to have a crowd pleaser on your hands with this recipe – and guarantee your dinner guests come back for seconds(or at least ask you for the recipe). Preparing marble potatoes this way makes them equally at home for a nice dinner party on the patio or for casual meals with friends – it’s versatile enough you can make it just about any time and have a hit.

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