Mustard Roasted Potatoes Recipes

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ROASTED MUSTARD POTATOES



Roasted Mustard Potatoes image

This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 5

3 pounds red potatoes, quartered
5 tablespoons olive oil
Coarse salt and ground pepper
3 tablespoons white-wine vinegar
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
  • In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g

HONEY-MUSTARD ROASTED POTATOES



Honey-Mustard Roasted Potatoes image

Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.

Provided by jerecar

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 9

cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2 green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

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.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g

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.

ROASTED MUSTARD POTATOES



Roasted mustard potatoes image

Make and share this Roasted mustard potatoes recipe from Food.com.

Provided by stephanie

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

light vegetable oil cooking spray
4 tablespoons Dijon mustard
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon chili powder
1/8-1/2 teaspoon cayenne pepper
16 baby red potatoes or 4 medium potatoes, cut into chunks

Steps:

  • Preheat oven 400F degrees.
  • Spray roasting pan with cooking spray.
  • Whisk all ingredients,except potatoes,in a bowl.
  • Prick potatoes with a fork.
  • Toss with the mustard mix.
  • Place in the pan.
  • Bake 45 minutes to 1 hour.

MUSTARD-GLAZED ROAST NEW POTATOES



Mustard-glazed roast new potatoes image

The mild mustard flavour on these crisp little roasties goes perfectly with roasts and casseroles

Provided by James Martin

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 4

1 ¼kg new potato , halved
3 thyme sprigs
3 tbsp extra-virgin olive oil
1 tbsp wholegrain mustard

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.

Nutrition Facts : Calories 149 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

DIJON ROASTED POTATOES



Dijon Roasted Potatoes image

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5 red potatoes, cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
  • Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g

MUSTARD AND HERB ROASTED FINGERLING POTATOES



Mustard and Herb Roasted Fingerling Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon white wine or champagne vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
  • Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
  • Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

MUSTARD AND CORIANDER ROASTED POTATOES



Mustard and Coriander Roasted Potatoes image

Provided by Roy Finamore

Categories     Mustard     Potato     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Vinegar     Winter     Low Cholesterol     Coriander     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
6 tablespoons vegetable oil

Steps:

  • Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
  • Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
  • Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

MUSTARD ROAST POTATOES



Mustard roast potatoes image

Make these crispy mustard roast potatoes for an extra-special Sunday side dish. They're a delicious twist on everyone's favourite roast veg recipe

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h5m

Number Of Ingredients 6

1½kg Maris Piper potatoes, halved, or quartered if large
2 tbsp rapeseed oil
50g butter
3 garlic cloves, bashed
2 tbsp English mustard powder
pinch of sea salt flakes

Steps:

  • Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
  • Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.

Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium

ROASTED POTATOES WITH MUSTARD AND THYME



Roasted Potatoes With Mustard and Thyme image

Make and share this Roasted Potatoes With Mustard and Thyme recipe from Food.com.

Provided by Andtototoo

Categories     Vegetable

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 lbs new potatoes
4 tablespoons olive oil
3 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

Steps:

  • Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on.
  • Roughly dice and place the potatoes on a large baking sheet.
  • In a small bowl put the olive oil, mustard (either Dijon or whole grain), salt, garlic powder, thyme and black pepper. Mix well.
  • Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated.
  • Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking.
  • Best if eaten immediately.

Nutrition Facts : Calories 392.8, Fat 14.3, SaturatedFat 2, Sodium 1021.1, Carbohydrate 60.9, Fiber 8.1, Sugar 2.8, Protein 7.5

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