Easiest Way to Prepare Yummy Mustard roasted potatoes

Mustard roasted potatoes. Mashed Potatoes Tastes Better with Great Recipes from Hidden Valley® Ranch. Toss the onions and potatoes together on the sheet pan. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend.

Add hot potatoes; season with salt and pepper. Serve warm or at room temperature. Whisk all ingredients,except potatoes,in a bowl. You can have Mustard roasted potatoes using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mustard roasted potatoes

1. You need 2 lbs of baby red potatoes.
2. It's 1 of large onion.
3. Prepare 3 tbsp of olive oil.
4. You need 2 tbsp of whole grain mustard.
5. It's to taste of Salt and pepper.
6. Prepare of Add a second mustard for dipping, honey mustard, Dijon mustard, spicy mustard. Optional.

First, coat tiny marble potatoes with whole-grain mustard and olive oil, then roast them with sliced onions until tender and browned. Just before serving, stir in some sharp Dijon to coat the hot potatoes. Serve with a seared New York strip for a classic steak-and-potatoes dinner. We also recommend our fingerling potatoes recipe.

Mustard roasted potatoes step by step

1. Wash potatoes, and let dry..
2. Cut potatoes in same size, halves or quarters. Place on cookie sheet.(pre heat oven 425).
3. Cut onion into large wedges, place on cookie sheet.
4. Drizzle potatoes and onions with olive oil, then add mustard, use hands to toss all potatoes and onions, until everything is coated. Spread them out in a single layer..
5. 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. So they don’t stick to pan and potatoes don’t burn..
6. Notes- use whatever potatoes you have..

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. 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.