Best Mustard Roast Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSTARD ROAST POTATOES



Mustard roast potatoes image

Make these crispy mustard roast potatoes for an extra-special Sunday side dish. They're a delicious twist on everyone's favourite roast veg recipe

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h5m

Number Of Ingredients 6

1½kg Maris Piper potatoes, halved, or quartered if large
2 tbsp rapeseed oil
50g butter
3 garlic cloves, bashed
2 tbsp English mustard powder
pinch of sea salt flakes

Steps:

  • Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
  • Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.

Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC



Mustard-Crusted Roast New Potatoes With Shallots and Garlic image

A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ's. These are SO easy to prepare, no peeling required and they can be prepared ahead of time; just let them sit in the mustard and oil marinade until they need to be roasted..

Provided by French Tart

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
sea salt, to taste
fresh ground black pepper

Steps:

  • Pre-heat the oven to 200C/400F/Gas 6.
  • Par-boil the potatoes for 3 to 5 minutes and then drain well.
  • Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
  • Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
  • Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
  • Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

Nutrition Facts : Calories 201, Fat 10.3, SaturatedFat 1.4, Sodium 10, Carbohydrate 25.4, Fiber 2.8, Sugar 1, Protein 3.1

MUSTARD-GLAZED ROAST NEW POTATOES



Mustard-glazed roast new potatoes image

The mild mustard flavour on these crisp little roasties goes perfectly with roasts and casseroles

Provided by James Martin

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 4

1 ¼kg new potato , halved
3 thyme sprigs
3 tbsp extra-virgin olive oil
1 tbsp wholegrain mustard

Steps:

  • Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
  • To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

Nutrition Facts : Calories 149 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ROAST TURKEY BREAST WITH POTATOES, GREEN BEANS, AND MUSTARD PAN SAUCE



Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Mustard     Potato     turkey     Thanksgiving     Low Cal     High Fiber     Dinner     Green Bean     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
4 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 2 1/4-pound boneless turkey breast, net removed
2 pounds baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricots verts)
1 cup low-salt chicken broth

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
  • While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
  • After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
  • Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
  • Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.

MUSTARD-CRUSTED POT ROAST WITH POTATOES



Mustard-Crusted Pot Roast With Potatoes image

Make and share this Mustard-Crusted Pot Roast With Potatoes recipe from Food.com.

Provided by Irmgard

Categories     One Dish Meal

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/4 cups beef broth
2 1/2 lbs beef eye round, trimmed of fat
1/4 cup dry red wine
1 small onion, quartered
1 celery rib, quartered
1 small carrot, quartered
1 garlic clove, minced
1 bay leaf
1 teaspoon fresh ground black pepper
2 teaspoons mustard seeds
6 potatoes, halved

Steps:

  • Combine the broth, beef, wine, onion, celery, carrot, garlic and bay leaf in a crockery pot.
  • Press the pepper and mustard seeds into the beef above the liquid.
  • Arrange the potatoes around the beef.
  • Cover and cook on low until the beef is very tender, 8 to 10 hours.
  • Remove the beef and potatoes to a serving platter, reserving the liquid.
  • Discard the onion, celery, carrot and bay leaf.
  • Slice the beef and serve with the potatoes and reserved cooking liquid.

Nutrition Facts : Calories 678.6, Fat 15.2, SaturatedFat 4.9, Cholesterol 153.5, Sodium 509.9, Carbohydrate 60.6, Fiber 8.2, Sugar 4.2, Protein 70.1

HERB MUSTARD ROAST POTATOES



Herb Mustard Roast Potatoes image

Make and share this Herb Mustard Roast Potatoes recipe from Food.com.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon herbes de provence
2 lbs medium red potatoes, cut into chunks

Steps:

  • Preheat oven to 425°F.
  • Combine mustard, oil, garlic, and herbs in a large bowl.
  • Add potatoes and toss to coat.
  • Place on a lightly oiled baking sheet and bake 35-40 minutes or until tender.

Nutrition Facts : Calories 233.4, Fat 7.8, SaturatedFat 1.1, Sodium 254.1, Carbohydrate 37.6, Fiber 4.5, Sugar 3.1, Protein 5.2

Related Topics