Crispy Roasted Potatoes With Mustard And Horseradish Recipes

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ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD



Roasted New Potatoes with Horseradish and Mustard image

Categories     Mustard     Potato     Side     Roast     Vegetarian     Horseradish     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 5

3 pounds 1 1/2-inch-diameter red-skinned potatoes, halved
2 tablespoons vegetable oil
2/3 cup finely grated fresh horseradish
1/2 cup coarse Pommery seed mustard
1/4 cup (1/2 stick) butter, melted

Steps:

  • Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
  • Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
  • Serve hot sprinkled with chopped parsley and a little extra salt.

HORSERADISH CRUSTED ROASTED POTATOES



Horseradish Crusted Roasted Potatoes image

I just love roasted potatoes and horseradish. This recipe combines them both!!! Great with roast beef.

Provided by Charmie777

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

5 red potatoes (medium to large)
2 teaspoons salt
1/4 cup coarse grained brown mustard
1/4 cup prepared horseradish
1/3 cup canola oil or 1/3 cup olive oil
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 400º.
  • Slice potatoes 1/2-inch thick.
  • Boil in salted water to cover until just tender. About 10 minutes
  • Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
  • Spoon evenly over potatoes, try to get some between layers.
  • Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.

Nutrition Facts : Calories 254, Fat 13.6, SaturatedFat 1.7, Cholesterol 3.7, Sodium 902.2, Carbohydrate 29.5, Fiber 3.4, Sugar 3.1, Protein 5.1

MUSTARD ROASTED RED POTATOES



Mustard Roasted Red Potatoes image

My DH who is not fond of horseradish and discovered he really likes horseradish mustard leading to my trying it in all kinds of new ways. Horseradish mustard, mustard seed and rosemary make a delightful coating for these easy roasted potatoes.

Provided by Debbwl

Categories     Potato

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

6 red potatoes, medium size cut into chunks
1/4 cup horseradish mustard (or substitute Dijon Mustard)
2 tablespoons olive oil
1 tablespoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Pre heat oven to 425°F.
  • Combine all ingredients except for potatoes.
  • The toss the potatoes in with the mustard mixture until thoroughly coated.
  • Bake on large greesed pan for 25 minutes.
  • Toss the potatoes around, then bake for another 20 minutes.

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