You might want to check out the comment guidelines before chiming in. I have three words … YUM YUM and YUM. I’m hesitant to mess with a good thing, but … these do look very good! 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. (1/4 stick or 1/2 ounce) butter, melted Spread them out in a single layer. Our favorite dish to make them as a side to is grilled salmon. The whole grain mustard is indeed quite fun as it pops in your mouth…however, the mustard flavor definately mellowed through the roasting. It was a big hit and very easy! Thank you, Jacky, for the idea to create a salad dressing with the remaining mustard sauce! 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. I just made this for dinner tonight. mustard-roasted-potatoes. Preheat oven to 400ºF and prepare a 9 x 13 baking dish. Made them the other day, just for myself, and it.was.good. Former 300 pound chip eatin' couch potato. I’m going to reheat the leftovers tomorrow morning and eat them with a poached egg. I can only imagine how good they would be if I used the original ingredients. I made this and it was fantastic. Jan 10, 2014 - This is one of those recipes that Iâve had bookmarked for more than a year (a! I love roasted potatoes. I’ve made these twice now and they are so good and earn rave reviews. Did you get all of the sauce from the bowl over the potatoes? 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. Roast potatoes 20 minutes. I tossed with fresh oregano after cooking. These are very delicious! i love how grainy the sauce is. We didn’t have any whole grain mustard on hand, but I had some Kraft dijon and used that instead. These were delicious. Log Food. These would be fantastic with Christmas dinner’s standing rib roast. So I was wondering, what mustard brand did you use? Thanks for your blog. Oh my! Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Decrease roasting time to ~30mins. Try these tossed in a salad with a nice vinaigrette! Two years ago: Chocolate Chip Sour Cream Cake, Mustard-Roasted Potatoes But I’d like to try something a little more nutritious/low carb. I have red potatoes, so this will be perfect to make again tonight. We absolutely loved them, will be making them again. I have made a similar potato dish with mustard for years, but next time I’m going to add the lemon and see if this makes it even better. Wild rice, deeply roasted sweet potatoes and broccoli and a miso-ginger-tahini dressing all piled into one bowl make this one of my favorite everyone-approved weeknight dinners -- use any kind of rice or combination of vegetables you've got; the dressing is the star. 3. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon ⦠These look wonderful! Here is a link to my blog about them: We are currently out of whole grain mustard – will try a half batch with Dijon just to get a feel for it and am putting whole grain mustard on the shopping list RIGHT NOW. year!) These potatoes are totally great! I didn’t sprinkle the pepper near the end, but I think it turned out plenty herbed and delicious besides. I didn’t have any whole grain Dijon so I used smooth and it was still might tasty. I love whole grain dijon mustard. This recipe looks amazing! The dressing for the potatoes is good enough to eat the leftovers out of the bowl. This recipe sounds like a perfect mash up for this half Irish, half French girl. I think so, as long as they’re not the kind of potatoes that discolor (and I don’t find these to be). I have a fav recipe where they are roasted with red onion, doused in cream and a little turmeric. My dinner guests from last night thank you for this recipe. I’m so glad to hear that!! I am seriously domestically challenged and I have managed to do what Teri Hatcher’s character on Desperate Housewives did once – I have created dishes that are both raw AND burnt. We couldn’t find whole grain, so we just used plain ol’ no grain and we used about half the amount of potatoes and cut half the size of the ones in your picture and the amount of dijon flavor was just right (but we like ’em flavored intensely). If you’re wanting to double the recipe, you may need two baking sheets to avoid over-crowding. Just wonderful! Can’t wait to try. ooooooh, yeah. When I graduated high school a few years ago I tried to learn how to cook, failed about 3783 times, and just figured it wasn’t for me. I was glad to see the foil lining in the pan. Simple and wonderful. Now THIS is my kind of recipe. Not sure a lot of the stone ground mustard is whole30, so read the ingredients. Just whisk up the sauce, pour it on the potatoes, and roast them up. Looks yummy…. Thanks! I made these using purple potatoes and they are divine! 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. I didn’t think it really even tasted like mustard, but that didn’t matter because it tasted amazing! 1/4 cup olive oil. It’s my fav side dish to whip up with things I always have in my pantry! The table of 6 absolutely LOVED the potatoes, despite a VERY dark (black?) Unfortunately. These are making my mouth water just looking at the screen! First published November 20, 2008 on smittenkitchen.com |, http://bitemefoodblog.blogspot.com/2009/11/potatoe.html. Nonstick vegetable oil spray 1/2 cup whole grain Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon dried oregano 1 teaspoon finely grated lemon peel I did exactly that and it worked wonderfully! I might add a little more mustard next time. 1 teaspoon coarse kosher salt They’re fabulous tossed into a left-over scramble the next morning. I’ve used this recipe to marinate/season a pork loin and it turns out great as well! Spread potatoes in single layer. Is that you in the orange shirt in the reflection of the slotted spoon next to the fabulous potatoes? This sounds exactly like my recipe for roasted vegetable sandwich filling! It has a tangy kick, but not a sharp spiciness. This may be my new favorite way to eat potatoes! 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. I made these last night, and we couldn’t stop eating them! I’m SO glad to hear this!! The mustard seeds got a little darker than I thought they should be but it didn’t seem to matter. LOVE SK!! Mmmmm. Tovah – so glad you posted. Thanks for bringing us the recipe. I finally caved and made these and they were awesome. Makes 10 servings. A big hit at this year’s Thanksgiving dinner. These are going to be hitting our table a lot now. 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! Every time I have made them, I always crave more and am so sad when there are not any leftovers. Her advice was to wrap the chicken in parchment first, then wrap in foil so that the foil never touches the food–worth considering! I also threw in some carrots with mine and those were delicious as well…. I’m Bailey. Just bung in some added abundant veggies, like carrots and annihilate and already theyâre broiled put them on aliment with some broiled cheese on top. Thanks! Notify me via e-mail if anyone answers my comment. :-( Thank you Thank you Thank you!! and try putting aside the leftover mustard mixture to use as a dipping sauce. Went so well with the salmon main and asparagus/morel side. Notify me of follow-up comments by email. Even more cost effective is making your own ghee (check out my easy slow cooker ghee recipe). Just wanted to thank you for the recipe (: In the interest of prepping as much as possible in advance, I whipped up the sauce and stored it (covered) at room temp in the bowl, just waiting for the potato addition. Remove from oven, flip and place back in oven for an additional 15 minutes until the potatoes are tender and slightly crispy. You have the best potato recipes. Thanks in advance! 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! Adapted from Gourmet, December 2007, Nonstick vegetable oil spray I took the remaining mustard mixture in the bowl, added some more olive oil and some red wine vinegar and used it as dressing for my salad. 8 / 67g left. Made these delicious potatoes tonight to go with some bbq’d chicken. well, i might be bucking serious, but i thought at first glance those were potatoes and RED APPLES (it’s early, here on the west coast). I have made and will make several of the recipes! These Whole30 mustard roasted potatoes take all of 5 minutes to whip together, starting first by combining the ghee and mustard mixture. Miam miam! It’s thick and chunky and less than $2. Spray a baking sheet with nonstick cooking spray. Any leftover dressing also makes a nice dipping sauce. They look scrumptious. Previous post: cranberry pecan frangipane tart. I only had smooth Dijon mustard so that was what I used, and they were still outstanding. First time was for a Sunday lunch. You mention mustard seeds in the copy but they’re not in the recipe . Well, there’s always tomorrow night! Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Subscribe to get my free recipe E-Book PLUS weekly updates, recipes & healthy living tips! I used Zatar for some crunch. Yum. These look so good! As I predicted the kids weren’t too fond of the seed texture, but I say too bad, I like them and I’ll make them again. Paired with chicken in a white wine sauce, honestly the best meal I’ve had in a long time. 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges. You’ll never run out of things you want to cook! (I only just realized about a year ago that I actually love Dijon mustard, when I forced myself to try it again. 1 1/4 cups black olives pitted. Then mixed it all around in the pan. Just kidding. I suppose mustard seeds can range in heat, however, so if you’re cautious about yours, you can dial it back a bit. I would say also that it’s a pretty forgiving dish – a bit more dijon, a bit more lemon juice, just olive oil if no butter, of just butter if no olive oil? Wash hands lol, sprinkle with salt and pepper, bake for 50 mins to 1 hr, set a timer 20 mins and toss with a spatula, toss every 20 mins. These roasted potatoes are tossed in a quick homemade mixture made from ghee, garlic, mustard and herbs. ★☆ year!) Perfect combination. These were so easy and delicious, they almost didn’t make it over to my boyfriend’s sister’s house. Add the potatoes and toss together. The first photo had me hooked before I even saw the title. https://paleoleap.com/are-white-potatoes-paleo/ Planning on making again with the kielbasa and serving over arugula and putting an egg on top :) A real versatile recipe. 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 I have to say that I have made this recipe many, many times. I think these potatoes are simple and magnificent! I just made these. Current Paleo goddess. ... Pantry Recipes how I stock the smitten kitchen Archives We knew we were doing Spiced-Honey Glazed pork chops and when I saw this recipe I thought they would pair nicely. Deb – I made these last night and they were fantastic! Magic!). These are excellent! 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