Best Mustard Roasted Potatoes Bon Appetit Recipes

Mustard-Roasted Potatoes (Bon Appetit) image

Provided by blucoat

Categories Lemon

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons butter, melted (1/4 stick)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 lbs 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges (fingerling potatoes work well too)

Steps:

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F Spray 2 large rimmed baking sheets with nonstick spray. 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. Spread potatoes in single layer.
Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. Transfer potatoes to serving bowl.

Nutrition Facts : Calories 160.4, Fat 5.5, SaturatedFat 1.9, Cholesterol 6.1, Sodium 339.2, Carbohydrate 25.6, Fiber 3.6, Sugar 1.5, Protein 3.4

Mustard-Roasted Potatoes image

Provided by Ina Garten

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 425 degrees.
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with chopped parsley and a little extra salt.

Honey-Mustard Roasted Potatoes image

Provided by jerecar

Time 35m

Yield 6

Number Of Ingredients 9

cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2 green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g