Mustard-roasted potatoes

Page: smittenkitchen.com/2008/11/mustard-roasted-potatoes/

| Course Type: Sides

(3 reviews)

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Recipe Reviews

I ruined a lovely small basket of new potatoes with this recipe. I may have had more potatoes as the amount of the coating was just right. I roasted them until they were a little charred as in the pictures, but they were still raw in the center. I think more oil would have helped. The flavors would have been great, so I will try this recipe again.

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These potatoes are powerfully flavorful! Use a mustard you love, as that is the dominant flavor. I think they'd be awesome with a strongly flavored main dish, but could over-power something more subtle.

I found that I had a lot of extra mustard-lemon-etc to coat the potatoes - note that Deb says to just discard the extra (I think I could have cut down those ingredients by 20% and still had enough). Also, my potatoes took an extra 12 minutes to get fully cooked.

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Roasted potatoes with an aromatic crunchy crust. So easy, and so tasty. Just make it, will you?

(edited 29th March 2010) (0) comment (1) useful  

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