Best Dijon Roasted Potatoes Recipes

DIJON ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• 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.
• Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

ROASTED POTATOES DIJON

Steps:

• Mix first 4 ingredients in a small bowl.
• Lightly grease 13 x 9 pan or shallow baking sheet.
• Toss potatoes with mixture.
• Bake at 425 for about 40 minutes, or until tender, stirring occasionally.

ROASTED SWEET POTATOES WITH DIJON & ROSEMARY

Steps:

• Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.

SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

SOUR CREAM MASHED POTATOES WITH ROASTED GARLIC, DIJON MUSTARD AND BACON

Steps:

• Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
• Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
• Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.

ROASTED HONEY DIJON POTATOES

Steps:

• Set oven to 375 degrees.
• Mix together mustard, honey, oil and salt and pepper; add to the potatoes and onion slices.
• Pour the sauce over potato/onion then toss well coate.
• Place in a greased baking pan.
• Bake for 35-40 minutes or until potatoes are tender.
• Sprinkle fresh parsley over potatoes.

DIJON HONEY MUSTARD ROASTED POTATOES

Steps:

• Place potatoes in a bowl.
• Mix the garlic, mustard, and honey together and pour over potatoes and stir to coat Put into a shallow baking dish and bake at 400 F until fork tender (about 15 minutes).

DIJON-ROASTED POTATOES (WEIGHT WATCHERS)

Steps:

• As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes!
• Preheat oven to 425°F.
• Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray.
• Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl.
• Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes.
• Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more.
• What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them.
• Take out of the oven and cool slightly so that you don't burn your mouth when eating! Also good with some ketchup added to the side!

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE

Steps:

• Preheat oven to 450 degrees.
• In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
• Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
• Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
• Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
• Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
• When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

DIJON ROASTED POTATOES

Steps:

• Cut potatoes in 1 inch pieces.
• Whisk remainder of ingredients together in large bowl. Add potatoes and toss.
• Roast in greased pan at 375 F for 40-45 mins, turning occasionally.

CIDER DIJON PORK CHOPS WITH ROASTED SWEET POTATOES & APPLES RECIPE - (4.6/5)

Steps:

• Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

DIJON ROASTED NEW POTATOES (WEIGHT WATCHERS)

Steps:

• Instructions Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray. In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat. Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving. Notes If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.

HERB ROASTED POTATOES DIJON

Steps:

• 1. In a small bowl, combine all ingredients except potatoes.
• 2. Place potatoes in a lightly greased 13x9x2-inch baking pan or on a shallow baking sheet; toss with mustard mixture.
• 3. Bake in a preheated 425-degree oven for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

DIJON ROASTED POTATOES. WW

Steps:

• 1 As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes! 2 Preheat oven to 425°F. 3 Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray. 4 Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. 5 Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes. 6 Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more. 7 What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them. 8 Take out of the oven and cool slightly so that you don't burn your mouth when eating! Also good with some ketchup added to the side! Read more at: http://low-cholesterol.food.com/recipe/dijon-roasted-potatoes-weight-watchers-178608?oc=linkback

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES RECIPE | EPICURIOUS.COM

Steps:

• Remove the pork from the refrigerator and let stand at room temperature
• while the oven preheats. Preheat the oven to 450°F. Place a large rimmed
• baking sheet in the oven and heat until very hot.
• To cook the vegetables and apples: In a large bowl, toss the sweet potatoes,
• apples, fennel, and rosemary with the olive oil to coat. Season with salt and
• pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large
• heavy skillet over medium-high heat. Add the olive oil, then add the chops to
• the skillet and cook for about 5 minutes per side, or until golden brown and
• barely pink when pierced in the center with the tip of a small sharp knife.
• Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• Divide the sweet potato mixture among four dinner plates. Place a pork chop
• alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
• Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
• Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

ROASTED DIJON POTATOES

Steps:

• Place quartered potatoes in a bowl.
• In a seperate small bowl, mix together garlic, olive oil, mustard, vinegar, salt, pepper and sugar. Pour this over potatoes and toss to coat.
• Place potatoes in a baking dish and bake at 450 for about 45-50 minutes or until desired tenderness.
• Or, roast on foil on the grill.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
• add your own note

HONEY DIJON ROASTED RED POTATOES

Steps:

• 1. Preheat oven to 425°F.
• 2. Spray a 9x13-inch baking dish with no-stick cooking spray and place chopped potatoes inside.
• 3. Add remaining ingredients to a small bowl and stir well until combined. Pour the sauce over the potatoes, and toss to evenly coat the potatoes.
• 4. Bake for 25 to 35 minutes, or until they are tender.

DIJON ROASTED RED SKIN POTATOES

Steps:

• Cut potatoes into quarters. Boil for 10-15 minutes, just until tender. Drain. In large bowl, mix mustard, olive oil, garlic and italian seasoning. Add potatoes and toss until well coated. Spray a baking sheet with vegetable oil spray. Place potatoes in a single layer on baking sheet and bake at 425 degrees for 15-20 minutes.