Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. 400 g can brown lentils rinsed and drained well. 1 tablespoon dried oregano Thanks so much for the recipe :). Thank you for finally showing your husband that you love him! Delicious! Mustard-Roasted Potatoes Recipe | Ina Garten | Food Network Easy to prep and prepare to travel with too. (1/4 stick or 1/2 ounce) butter, melted Bake for 50 minutes, until potatoes get golden and tender. Thanks! (link!). Even inspired me to blog about it and I posted a link back here. Crunchy, bright, sharp flavors and actually decently healthy. I miss the pink and red skinned potatoes I am used to back home. Thanks. Obviously, I do not love him at all, right? we had the best roasted potatoes at breakfast this weekend, and it just made me want more. I even blogged about them. Add a bit of mustard into the mix and you can’t go wrong. They are amazing. Made these tonight for xmas dinner and they were absolutely amazing. Thanks! Ok, She was answering a guy who wanted to know how long to cook a chicken wrapped in foil on his car manifold (kid you not!) The ghee here doesn’t have to be completely melted, but you do want it to be soft. As a life long vegetarian, mustard rarely finds its way into my cooking, simply because I was never exposed to it on soggy burgers as a child, but this makes me want to give it a try! This is one of those recipes that I’ve had bookmarked for more than a year (a! You have the best potato recipes. The mustard really gives the potatoes a zing and they are FABULOUS! I just made these. Mmmm. Made these last night for the thousandth time. They’re unforgettably good, and am going to make them this year for Christmas. I thought this was a newer recipe for some reason, which is why there is not Jacob shot. In a bowl whisk mustard, olive oil, melted margarine, lemon juice and zest, garlic, oregano or rosemary, salt, and pepper. I’ll definitely be giving this a try with regular potatoes if they’re are back on the menu. Try to cut them to roughly the same size so they cook evenly, and then place them cut side down onto a baking sheet after they’ve been tossed with the buttery mixture. Transfer potatoes to serving bowl. This looks amazing, and I bet it would be great with, say, a big ol’ Turkey. Subscribe for more! The combination turned out absolutely, riotously delectable! This one from Walmart (and many grocery stores carry it): https://www.walmart.com/ip/Westbrae-Natural-Stoneground-Mustard-No-Salt-Added-8-Oz/25524725 bleh. I might have used Maille, however, I agree with you that the robustness of Dijon doesn’t always hold up under heat. I was really concerned they’d taste burnt but they were lovely and delicious, w/ loads of crispy, zippy flavor. 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. Made these for a dinner party. Just found your site today and made these potatoes for lunch. Thanks for your blog. Thanks for bringing us the recipe. They are actually in the whole grain mustard… you might be able to see it in the third photo. Would coconut oil work as a substitute for ghee? They’re fabulous tossed into a left-over scramble the next morning. The mouth-watering pictures and your fun/witty writing convinced me that these would be the potatoes I’d bring to Thanksgiving dinner. I know I’ll be making them again, and not just for holidays. This is the one I use most often: https://thrivemarket.com/p/thrive-market-organic-stone-ground-mustard?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635704528&utm_term=na&gclid=EAIaIQobChMItPuM9Y_o5gIVEdvACh0NvAJrEAQYAiABEgKs5PD_BwE Something about the flavors of the mustard with the salmon really hits the spot. receive my 20 best Whole30 recipes! One year ago: Moules Frites, Redux I just made these tonight and my family LOVED them. I made these tonight and they were absolutely wonderful – aromatic and soft and crunchy, and there were really lovely crumbly bits left in the pan afterwards. I have made and will make several of the recipes! Made these for dinner tonight. Just made these, I didn’t get the tangynes I was expecting, might try more lemon juice, otherwise turned out ok. Reading other readers comments it wasn’t just me that was a bit dissapointed, I’d been looking forward to making there all day. I finally had a chance to make these and I’m in LOVE! Save my name, email, and website in this browser for the next time I comment. Going to the store to buy potatoes right now! LOVE these. Next time…. I made these for Christmas dinner, too. It makes it a hearty vegetarian meal rather than a side dish. One word ~ HEAVEN! I work for a restaurant that featured an Autumn Salad with dijon roasted potatoes – amazing. I think these potatoes are simple and magnificent! Just bung in some added abundant veggies, like carrots and annihilate and already they’re broiled put them on aliment with some broiled cheese on top. Koop’s brand is also Whole30: https://www.walmart.com/ip/Koops-Stone-Ground-Mustard-12-oz-Squeeze-Bottle/25875682. Quick and easy to mix up, especially since I already had all the ingredients in the house–perfect week night dish! How does this food fit into your daily goals? This slow cooker beef ragu is the perfect cozy and hearty weeknight meal or meal prep recipe that’s not only Whole30, paleo, and gluten-free, but it is incredibly…, This Whole30 casserole is everything you love about classic salisbury steak, but it’s made with only the good stuff! Made these last night for the second time. Where have they been all my life? these look absolutely yummy! I squeezed some lemon juice in there though as I don’t have a grater, and used gluten free mustard, but they still turned out super yummy. I also added minced shallots because I had some leftover. Roast potatoes … Made these two nights ago and am smelling up the office with their wonderful aroma right now. What a great variation on my plain roasted potatoes. I made this and it was fantastic. From one Deb to another – extremely good looking recipe. The mustard seeds got a little darker than I thought they should be but it didn’t seem to matter. Nancy : ). Roast until crusty and browned, stirring them every 15minutes. 712 / 2,300g left. Bookmarked! 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. Definite keeper! They’re crispy (from the roasting) and crackly (from the whole mustard seeds that darken when roasted and snap in your mouth) and tart and tangy (from the lemon) and make fantastic leftovers (with a fried egg on top) and seriously, I have learned my lesson. Just threw the veg in the pan, poured in a glug of olive oil, threw on a couple spoonfuls of mustard, zested and juiced half a lemon right over the pan, sprinkled with S&P. Notify me via e-mail if anyone answers my comment. this is timely, thanks! Sodium 1,588g. Wouldn’t adding some onion to those potatoes be great? The dressing for the potatoes is good enough to eat the leftovers out of the bowl. I made these last night and they are like fancy awesome french fries for grown up! I can totally see those additionally as an appetizer, alone or wrapped with a thin strip of corned beef and broiled again! Toss potatoes in EVOO and salt and place in a baking dish. It sounds so yummy, I’ll have to try this recipe next time I do roasted potatoes . I was glad to see the foil lining in the pan. In a bowl, stir the mustard, white wine, olive oil, tarragon and salt together. I can’t wait to try these. Looking forward to putting on an apron and spooning into your site! Made these last year. But how sad would it be if I ran out of things I wanted to cook? If it is solid, you’ll want to microwave it for a few seconds to make it easier to both mix with the other ingredients and also to coat the potatoes. I am sure you understand. 1/2 cup whole grain Dijon mustard They were delicious. ooooooh, yeah. (It’s why I have you dab the cutlets with some of the vinaigrette before heaping on the salad.) They sound good. 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 32 % 8g Fat. Preheat oven to 400ºF and prepare a 9 x 13 baking dish. Any potato variety will do here. This Whole30 and paleo side dish takes just minutes to throw together for an easy weeknight dinner and are delicious enough to be a crowd pleaser at any holiday meal. I added about a 1/4c sour cream to the mix, and a little bit extra lemon juice. I did exactly that and it worked wonderfully! Deb, is it really sad that I instantly knew your (beyond adorable) pierced spoon was from Crate and Barrel and I’ve never even seen that spoon in real life before? my girlfriend is making these this week!!!!!!!!!!!!! . Except leftover roast potatoes with eggs! Thank you, Jessica! These are making my mouth water just looking at the screen! Did you know there’s a museum dedicated to mustard in Mt Horab, WI? This is STILL an almost weekly go to side for us. Fat 59g. I just made these today as an alternative to potato salad. Duh. Apr 9, 2020 - This is one of those recipes that I’ve had bookmarked for more than a year (a! The first photo had me hooked before I even saw the title. What, did you think I was going to post daily every month? Ina does something very similar, but she uses onions as well. I am so not a fan of non-stick sprays. ★☆ So I’ve become foodie blog obsessed, and as soon as I saw these potatoes I put this blog on th very top of my list. It’s the cheapest per ounce I’ve found and a great quality. year!) year!) Yummy! Her advice was to wrap the chicken in parchment first, then wrap in foil so that the foil never touches the food–worth considering! extra-virgin olive oil; 2 Tbsp. Too bad looking at cooking utensils doesn’t make you a better cook; otherwise I’d be a pro by now! Strange — I already discovered this recipe through your site! I can’t believe I waited so long to cook these! I just e-mailed this recipe to my mother..I think I’m going to lobby for a last minute addition to the Thanksgiving list! yep Deb, that’s exactly what I tried, and still they were just okay and with the very plain centers. Looks yummy…. Loved them! These are excellent! I think so, as long as they’re not the kind of potatoes that discolor (and I don’t find these to be). Just the right combination of ease, elegance, and good results! 1/4 cup fresh flat-leaf parsley roughly chopped. I used Zatar for some crunch. Wiped it clean, actually. Perfect combination. Those look simply amazing, and I have bookmarked them hoping I do not make the same mistake you did. End of discussion! year!) Or any other ideas for substitutes other than clarified butter? apples and potatoes might be good together.”. This is definitely on the menu for the weekend. If you ever wondered if this recipe would be good with cubed eggplant instead of potatoes, the answer is a loud “YES!”. One small change, I parboiled the potatoes 5 minutes before mixing with the dressing – adds a very crispy little halo. Grey Poupon has a deli mustard that works very well in this recipe. Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. The table of 6 absolutely LOVED the potatoes, despite a VERY dark (black?) I ate them all week and they will be made again. I don’t make many sweet potatoes during the summer months and I’m not quite sure why because we love them. :). Are these too hot? The mustard I prefer to use for roasted potatoes is a grainy variety, my favorite being the stone ground mustard from Thrive Market is my favorite. Just wonderful! A great side to a roast! Best! Do you think the recipe would work with regular dijon mustard if I threw in some yellow and brown mustard seeds for the popping texture? Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. We absolutely loved them, will be making them again. This Whole30 mustard roasted potatoes post may contain some links that are affiliate links, though products are ones I use personally and recommend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. In a bowl, stir mustard, white wine, olive oil, tarragon and salt. It was all super delicious. Thanks in advance! Sorry! These Whole30 mustard roasted potatoes take all of 5 minutes to whip together, starting first by combining the ghee and mustard mixture. So I made these over the weekend and they were a huge hit! mmm whole grain mustard. Anyway, I could not believe how delicious the aroma wafting from my oven was, and it was delicious. Also only had 2 pounds of potatoes so I used a little less of everything… although now I’m thinking I could have used all the mustard. I’ve done similar before … !! Thanks for all the hard work you put into this site, Deb! I can’t wait to make them! Pour over potatoes and toss together completely to coat potatoes. 2 cloves garlic chopped. Well last night my roommate and I scooped it up with some crusty bread while the potatoes cooked. Went so well with the salmon main and asparagus/morel side. These potatoes are totally great! Oct 22, 2013 - Mustard-roasted Potatoes from Smitten Kitchen, found @Edamam! But seriously, it’s amazing that I can just cut up a potato and chuck it in the toaster oven and have it aaaallll to myself, mwhahahahahah! 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. For ordinary potatoes, after washing with water, remove any dirt that is difficult to remove with a peeler. We will be making them again. (I’m still in love with the purple smashed potatoes.) (Forgot the garlic.) Must thank you, Deb, for doing to pre-try for us all! You could try it! I tossed with fresh oregano after cooking. mmm potatoes. Not only did I make these for Sunday roast last night, as I type I am finishing off the leftovers with a fried egg! (wouldn’t want to waste and all…) And then we each proceeded to eat a big ole bowl of potatoes. So, so good. This look amazing! Add the potatoes into the dish and set it aside. Rate this recipe They never deserved to be detained my recipe holding pen for a year. And I can take an idiot-proof box of brownie mix and turn it into a 9 x 13 inch pan of clumpy, oily revoltingness. Oh, man..those look so good! I’m sure this will be too…. I can cause hungry football players to shove half-eaten plates aside and declare that they’re “Um, not really as hungry as I thought…” and sneak off to McDonald’s. OMG these look fantastic. Mustard, herbs, and spices were added to the “Mustard Roasted Potatoes” recipe to offer a delicious flavor without providing the … Definitely a keeper. Okay, I’m a late-comer to this blog, but I am making up for lost time by spending hours bouncing from recipe to recipe. did you use yellow squash? This looks very similar to the potato recipe in the Times about beefsteaks. Instructions. :-( Thank you Thank you Thank you!! These Mustard & Tarragon Roasted Sweet Potatoes with whole grain mustard and fresh garden tarragon are a must-try side dish. 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. 8 / 67g left. Required fields are marked *. Whisk together the olive oil, mustard, melted butter, lemon juice, lemon zest, garlic, thyme and some seasoning in a bowl. But I’d like to try something a little more nutritious/low carb. *So* good! So thank you, really – you’ve really made it all seem far less harrowing than it seems, and maybe tonight I’ll surprise my loved ones with mustard potatoes and one of your (completely seductive) desserts! Makes 10 servings. So thanks again. I’m SO glad to hear this!! LOVE SK!! 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 am so glad I did. 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. It’s a fantastic looking recipe! Can I chop the potatoes and whisk the liquid mixture the night before (except for the melted butter)? cant wait. It’s thick and chunky and less than $2. Yum yum yum! I did substitute fresh rosemary for the oregano because that’s what I had, and added butter at the end (grandma’s request). 1 1/4 cups black olives pitted. Wow thank you for this great recipe, it’s so easy and so so so good. They look scrumptious. https://www.marksdailyapple.com/potatoes-healthy/. Looks awesome, and we got ALL these root veggies with our final csa delivery…do you think this would work with other things like yams and turnips? You might want to check out the comment guidelines before chiming in. The turmeric turns the whole thing a fantastic golden colour. Oh my goodness! Thanks for the inspiration! Thanks for this one, Deb. Oh my! Even with whole grain mustard, the mustard flavor is not overpowering…just right. Thanks for the reminder, Deb. it’s become a standard in my kitchen. These look wonderful. Tovah – so glad you posted. i bookmarked it too. Potato and Lentil Salad. This sounds like an amazing combination. I think I’ll try it this weekend. Very creative and very delicious looking. The serving piece is from the “Oona” set at Crate and Barrel. Arrange potatoes cut-side down and roast until crispy and browned, 20 to 22 minutes. It would be very sad indeed – it’s a good thing you always have recipes to post about! Add the bacon, tossing it with the potatoes, during the last 15 minutes of cook time. Yum! There’s nothing better than roast potatoes. I’ve never stopped by here before, but something about Mustard Roasted Potatoes could not be ignored. Oh boy, I think I might have to trick my husband (the mustard hater) into eating these, because I’m anxious to try them. Definitely. Delicious. Of course, I never met a potato I didn’t like…. We’re currently using a Canon 40D. Former 300 pound chip eatin' couch potato. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon … The whole grain mustard is indeed quite fun as it pops in your mouth…however, the mustard flavor definately mellowed through the roasting. I have made these potatoes at least five times since discovering them several weeks ago. Post was not sent - check your email addresses! We knew we were doing Spiced-Honey Glazed pork chops and when I saw this recipe I thought they would pair nicely. I am so glad I found it! mustard-roasted-potatoes. I have to say that I have made this recipe many, many times. Since time was short, I boiled the whole red potatoes for 10 minutes, and cubed them warm,tossed them in the sauce and baked for 25 minutes at 425. maybe even better than the potatoes. They went over so well that I brought them to a Christmas lunch at my MIL’s house. I loved the full flavor! They were a hit! wow the look awesome . It’s in her Barefoot Contessa at Home book – give them a try! It’s a bit more traditional, but it was delicious. I can see your reflection in the spoon! Preheat oven to 400; Toss all ingredients together in a bowl then roast in hot oven for 30 mins or until potatoes are fork tender and golden brown. 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. Try these tossed in a salad with a nice vinaigrette! There is not Jacob shot whole thing a fantastic golden colour bowl of potatoes and make to. Up the office mustard roasted potatoes smitten kitchen their wonderful aroma right now ) major, so I was actually reading this.! I kicked myself favorite foods strange — I already had all the press... To take home… radio show ( the last 5 minutes to whip up with some crusty bread while potatoes... Here is a dijon and some spicy brown mustard, 2015 by sarah semark Jump recipe. 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