My roasted potato saga continues with a mustard version. A thick and creamy mustard dressing works like magic to form a crispy coating over cubed potatoes that is insanely flavorful.
The dressing base starts with mustard and also has butter, olive oil, lemon, oregano and parmesan cheese. A wickedly delicious combination. One that brings out the best in potatoes. Crunchy on the outside and soft in the middle.
If you’re not a mustard-lover or even a mustard-liker you might be tempted to completely ignore this recipe. Don’t. You’ll miss out on something wonderful. The mustard “flavor” is barely discernible in the finished product. It blends itself right in with the other ingredients.
Roasted potatoes are the easiest of side dishes to make and so versatile! Not only do they go with everything, they have a natural ability to take a mundane meal and elevate it into something special.
This mustard version promises to become one of those favorites that goes into permanent rotation. I can’t rave enough about them. They’re a crowd pleaser. I promise.
Potatoes tossed in a mustard dressing and roasted to perfection!
- Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
- Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
- Spread out on baking sheet and bake until crusty and golden brown - they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.
Adapted from Epicurious