Best Spicy Roasted Potatoes With Dijon Mustard Rosemary And Smoked Paprika Recipes

MUSTARD-ROASTED POTATOES

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.

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.

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.

GREMOLATA POTATOES

Steps:

• Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour.
• Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Heat a large ovenproof pan over high heat, add the remaining 1/3 cup olive oil and the potatoes. Season well with salt and pepper and toss the potatoes gently in the pan.
• Lower the heat to medium and cook, tossing occasionally, until the potatoes are lightly browned on all sides, 10 to 15 minutes. Transfer to the oven and cook until golden brown and tender, about 5 minutes.
• Toss the potatoes with the seasonings and salt and pepper.

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.

SPICY ROASTED POTATOES

Steps:

• Combine mustard, oil, garlic, tarragon, paprika, and pepper flakes.
• Wash potato pieces and pat dry with paper towels.
• Add to spice mixture and toss to coat well.
• Very lightly grease a baking sheet.
• Add potatoes in a single layer.
• Bake in a preheated 350F oven for approximately 35 minutes or until potatoes are tender.
• Sprinkle with salt, if desired.

ROASTED NEW POTATOES AND TOMATOES WITH LARDO

Steps:

• Toss the potatoes with olive oil and a light seasoning of salt and pepper, and roast in a 375-degree oven for about 35 minutes. Add rosemary; roast for another 5 minutes. Add the cherry tomatoes and cook for 5 minutes more, until the skins on the tomatoes begin to split and the potatoes are tender when pricked with a knife.
• Transfer to a serving dish; just before bringing to the table, layer the lardo on top.

SPICY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, mix dry mustard, Dijon mustard, olive oil, garlic, tarragon (I omit since I don't care for the taste of tarragon), paprika and cayenne pepepr into a smooth paste.
• Cut unpeeled potatoes into 1-inch chunks.
• Pat potatoes dry with paper towels.
• Toss potatoes in mustard mixture until coated.
• Arrange potatoes in a single layer on a lightly greased baking pan.
• Bake for 30-35 minutes.

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.

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

ROSEMARY-ROASTED POTATOES

Steps:

• Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.