Mustard Crusted New Potatoes Recipes

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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.

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 Molly Stevens

Categories     Garlic     Mustard     Potato     Side     Roast     Christmas     Vegetarian     Low Cal     High Fiber     Fall     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Steps:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
  • Transfer potatoes to serving bowl.

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