sign up for my newsletter and I’ve used this recipe to marinate/season a pork loin and it turns out great as well! In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper and salt and pepper. These are the most satisfying potatoes I have ever had. I tossed sliced kielbasa in the remaining dressing and then added the kielbasa to the sheet pain about 15 minutes or so into the cooking time. Roast potatoes 20 minutes. Just kidding. Even inspired me to blog about it and I posted a link back here. I’m going to reheat the leftovers tomorrow morning and eat them with a poached egg. Thank you again for another winner! I added squash with the potatos and this last time topped the potatoes and squash with pulled pork! I’ve tried to repliicate it at home by blanching and sauteing, but I think I’ll try this recipe and just sub cauliflower. I’m sure this will be too…. Thanks for this one, Deb. I ate them all week and they will be made again. Smitten Kitchen - Mustard Roasted Potatoes. A restaurant in Charleston is famous for its cauliflower with mustard. Add the halved red bliss potatoes to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and the French mustard & herb blend. Made these tonight and they were DELICIOUS. O!M!G! Try these tossed in a salad with a nice vinaigrette! That didn’t stop me. We didn’t have any whole grain mustard on hand, but I had some Kraft dijon and used that instead. The turmeric turns the whole thing a fantastic golden colour. These were delicious. I’m thinking eggplant would work, as would squash or zucchini. I will be eating them for supper tonight and enjoying them tomorrow with a poached egg! we had the best roasted potatoes at breakfast this weekend, and it just made me want more. just thought I would post again (see above #165) to say a big thank you for this recipe. Yum! In fact, I want to try it next time with a mix of smooth and coarse mustards, to see if the smooth gives more of a coating. I don’t make many sweet potatoes during the summer months and I’m not quite sure why because we love them. Current Paleo goddess. I’m almost proud of that one, to be honest – it was like achieving a new level of idiocy that had never been reached by twenty-something amateur cooks before! Not only will they be on the menu, but I’ll have to make these every week by request of my 86 year-old grandmother! Mustard-Roasted Potatoes Adapted from Gourmet, December 2007 via Smitten Kitchen Ingredients. and never made, despite knowing it would be … And I *totally* hear you on the recipe holding pen…just take a look at all the recipes I flagged in the December issue of Bon Appetit! The only seem to sell two basic varieties at my local supermarket (we are in Vienna) so I think I might just have to try some of each and see which works the best. But I keep looking at all your gorgeous pictures, and I’m so charmed by your witty and reassuring notes, that I cannot help but feel inspired and challenged to try battling the hand mixer once more. These look wonderful. Even a week would have been too long to wait. I have a two mustard chicken dish that calls for the whole grain mustard, so I have the mustard but nothing else to do with it. Did you know there’s a museum dedicated to mustard in Mt Horab, WI? Add the bacon, tossing it with the potatoes, during the last 15 minutes of cook time. Planning on making again with the kielbasa and serving over arugula and putting an egg on top :) A real versatile recipe. Koop’s brand is also Whole30: These potatoes look delectable — and easy! You see, you post these recipes, and then I add them to MY to-make list, and really this is just not constructive. I was surprised that, with all that mustard, they were not sharp at all. Thanks in advance! Do ahead: Can be made 2 hours ahead. these look absolutely yummy! Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl. I’m making steak sandwiches for friends tonight and I think this would be the perfect accompaniment – Thanks for the idea!! If you’re wanting to double the recipe, you may need two baking sheets to avoid over-crowding. I’m so there. The table of 6 absolutely LOVED the potatoes, despite a VERY dark (black?) That might be 49% of the reason why I love your recipes… I really do love your recipes though! Thanks for being so creative and inspiring…and for the lovey photos because pretty food really does taste better! This is on my short list of recipes to try. I serve them with your buttermilk dressing which I then mix with truffle oil…a little drizzle of that over these beautiful potatoes are pretty much irresistable. Thank you, Jessica! I just made these, and they are spectacular!!!! Now I have yummy potatoes! year!) This is STILL an almost weekly go to side for us. mustard seed dust on the cookie sheet after the 45 minute baking time. ( three years?!). I’m not a baker so while I do enjoy those posts, I look forward to the recipes that I can make! Thank you so much for letting me know! Our family of 4 finished them all so no lovely leftovers. That being said, I’ll leave some links for you to check out on why all potatoes have been considered to be included in Paleo for around 10 years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf. I’m so glad to hear that!! Even more cost effective is making your own ghee (check out my easy slow cooker ghee recipe). So, I substituted a whole bunch of things (re: wholegrain for plain dijon, the oven which masquerades as a storage for the baking sheets and pans for the toaster oven, half the baking time, less taters) AND IT TURNED OUT GREAT. I loved the full flavor! Yummy! These garlicky, herb and mustard roasted potatoes are baked to crispy perfection. Yummy! ... Pantry Recipes how I stock the smitten kitchen Archives These were delicious – if heaven has potatoes…. I made 8 pounds of potatoes for seven people (3 adults and 4 kids) and there were none left. Article from I finally had a chance to make these and I’m in LOVE! ★☆ I made these just now, and they were super delicious. I love whole grain dijon mustard. I still have a list of totally promising recipes which numbers into the hundreds, some of which have been waiting for their turn for years. Her concern was about foil touching food, after all the bad press about aluminum and a possible Alzheimer’s connection. These are excellent! 1/4 cup olive oil. what if?? Oh my! Made these last night for the second time. These would be fantastic with Christmas dinner’s standing rib roast. One year ago: Moules Frites, Redux Omg!!!! Drizzle potatoes and onions with olive oil, then add mustard, use hands to toss all potatoes and onions, until everything is coated. Gotta love anything with potatoes…. I’ll try again though, because the idea of mustardy potatoes is still haunting me! Don’t get me wrong – the potatoes were delicious. You have the best potato recipes. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Both times it just seemed like the flavors died in the oven, and while there was a little flavor on the outside the centers were just plain ol’ potato, ugh. As I predicted the kids weren’t too fond of the seed texture, but I say too bad, I like them and I’ll make them again. This sounds absolutely like my compound for broiled vegetable sandwich filling! Just made these tonight and they were delicious! It’s thick and chunky and less than $2. 1 teaspoon coarse kosher salt Where’s the link to a gratuitous shot of Jacob? Made these last year. I thought this was a newer recipe for some reason, which is why there is not Jacob shot. Where can i buy mustard that is kosher for passover. Definitely. I made two-thirds of this, so it should have been 6-7 servings, and we finished it clean with two adults and two 2-year-olds. I made these for Thanksgiving and everyone LOVED them. Jan 15, 2020 - This is one of those recipes that I’ve had bookmarked for more than a year (a! Required fields are marked *. My fiance couldn’t stop eating them straight off the cookiesheet, standing near the stove and trying to look innocent. Or at least look for another, more flavorful brand. The original recipe calls for plain dijon mustard, but I found I liked the flavor of a bolder mustard, one that you can see the grains of mustard seed in it and has a bit of horseradish added. Made these for a Easter dinner party (one day early) and they were fabulous! Roast potatoes 20 minutes. I usually just lurk, but I have to comment on this recipe! YUM! Subscribe to my newsletter to get new recipes delivered straight to your inbox! Oh wow. ★☆ Wouldn’t adding some onion to those potatoes be great? For ordinary potatoes, after washing with water, remove any dirt that is difficult to remove with a peeler. Pour over potatoes and toss together completely to coat potatoes. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon … How does this food fit into your daily goals? Hi Deb, just wanted to say this post inspired me; in the sense that dangit, those photos are making me hungry as all hell but wholegrain mustard in my country makes me want to run home and lock up all my money because it is over two digits for one small jar. I found myself getting it back on and over them as much as possible, to keep it thick. Add a bit of mustard into the mix and you can’t go wrong. I actually wished people didn’t like them so much so I could have more left over to take home…. i love how grainy the sauce is. I’ve done similar before … !! Just toss in some other great veggies, like carrots and squash and once they’re roasted put them on bread with some melted cheese on top. Read More... Find me on Facebook, Pinterest, and Instagram. Thanks for the reminder, Deb. Thank you! This recipe for Honey Mustard Roasted Baby Potatoes is super easy, and mostly hands-off. I made these last night and they are like fancy awesome french fries for grown up! we always have the ingredients at home so it’s my go to meal whenever I don’t know what to do for dinner and i want something comforting and delicious. They look wonderful. These look unbelievably delicious! Out of oregano, so I used tarragon instead, and it was delicious! This recipe sounds like a perfect mash up for this half Irish, half French girl. Ooooohhhh. Former 300 pound chip eatin' couch potato. *So* good! I found this recipe through an RSS feed about a week before Thanksgiving. Nonstick vegetable oil spray 1/2 cup whole grain Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon dried oregano 1 teaspoon finely grated lemon peel I made a recipe similar to this of Ina Garten’s a few weeks ago. Still love em’! To Levynite, About the cost of dijon mustard – how about using your regular mustard and adding mustard seeds to it? Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. In a gallon-size zip-lock bag, combine all of the ingredients except the parsley. Wiped it clean, actually. Perfect combination. I just made this for dinner tonight. And when I finally did make them two nights ago, oh, how I kicked myself. Our favorite dish to make them as a side to is grilled salmon. Deb, where did you get that terribly cute serving spoon? Spread potatoes in single layer. I’m Bailey. Except leftover roast potatoes with eggs! I use it in salad dressing and to coat the outside of pork tenderloin and roasts (usually blended with some honey, maple syrup, apple jelly or marmalade) and to combine with mayo on sandwiches. It’s in her Barefoot Contessa at Home book – give them a try! LOVE SK!! The third time I got wise and thought to hide a portion in the fridge. Mmm mm. Tovah – so glad you posted. Bake for 50 minutes, until potatoes get golden and tender. The potato side dish requires only a handful of simple ingredients, 30 minutes in the oven and reheats great for leftovers or breakfast. this looks so so so so delicious! Apr 28, 2012 - Mustard roasted potatoes by smitten kitchen. I used Wisconsin heirloom German Butterballs and they were so delicious with the mustard- there is an affinity between German food and mustard! I think I might have to make these every week. Lots of fun. Having the leftovers with some eggs in 3, 2, 1…. Would this recipe be good for sweet potatoes to make it paleo? Anyway, I used a mixture of dijon and stoneground mustards (smooth), and then heated up oil and butter and sizzled up yellow and black mustard seeds. I also didn’t measure a damn thing. I used to be an English Lit major, so if I say its a word, it is! Magic!). Add … Loved them! Thanks for another great recipe, Bailey! My husband is all over the idea of putting a fried egg on the left-overs tomorrow morning. Notify me via e-mail if anyone answers my comment. I splashed some vermouth into the mixture, subbed thyme for the oregano, left out the zest and garlic, and tossed it all at the end with some minced parsley. They will be made 2 hours ahead to hear Martha Stewart on the cookie after... Over potatoes and squash with the remaining mustard sauce a nice dipping sauce people. 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