Honey Mustard New Potatoes Recipes

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

HONEY-MUSTARD POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, Drain. , In a large serving bowl, combine the warm potatoes, salad dressing, onions and salt if desired; toss gently. Serve warm or cold.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

Steps:

• Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
• Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

HONEY MUSTARD GLAZED POTATOES

Steps:

• Pre heat the grill to high. Mix together the mustard, honey and soy sauce. Toss the potatoes in the mustard mixture and thread them onto skewers. Cook for 2-3 minutes on each side until charred crisp and golden brown.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY MUSTARD NEW POTATOES

Steps:

• Heat oven to 200°C
• Bash the potatoes with a rolling pin to crack them slightly - this helps them absorb flavour.
• Put the potatoes and onion in a baking tray.
• Mix the oil, honey, mustard and thyme together and pour over the potatoes and onions. Toss to coat.
• Season if desired and cook for 30 minutes.
• Add the sliced garlic and cook for a further 15 mins or until potatoes are tender.

MUSTARD-GLAZED ROAST NEW POTATOES

Steps:

• Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
• To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD

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.