There’s just something about mustard, whether it’s mild and sweet or pungent and nasal-clearing. It’s the iconic hot dog topping, a quick way to spruce up a ham and cheese sandwich, a potent emulsifier in salad dressings, and so much more. And when you love it, you love it.
If any of that resonates with you, you’ll want to try our recipe for Mustard-Roasted Potatoes developed by Amanda Luchtel.
Sign up for the Dinner Tonight newsletter!
Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
Amanda starts with small red potatoes, which she cuts in half to allow the cut sides to pick up lots of flavorful browning during roasting and also to create more surface area for the mustard to cling to.
Through testing, she found that if she coated the potatoes in just mustard (and she tried many kinds), they turned out leathery. So she mixed whole-grain mustard—use one like Maille Old Style Mustard, with lots of seeds to add pop and crunch to the potatoes—with olive oil and tossed the potatoes in the mixture. The olive oil added some richness, and coating the potatoes with it solved the problem of leatheriness. Adding a little chopped fresh rosemary, salt, and pepper to the mustard-oil mixture dispersed those seasonings evenly on the potatoes.
Vegan Cooking for Two
With 200 recipes plus 300 clever ways to customize them, you’ll have a collection of doable meals (many in under 45 minutes) and snacks heavy on flavor and light on effort.
Buy NowThose roasted potatoes were good, but they could take a little more mustard punch. So once they were roasted, with crispy exteriors and tender interiors, Amanda coated them with even more mustard. This time she turned to Dijon, and she mixed it with more oil, some minced garlic, a little lemon zest and lemon juice, and more fresh rosemary. This creamy, boldly flavored mixture was just what the potatoes needed to really sing with their namesake flavor.
Get our recipe below.
Mustard-Roasted Potatoes
Golden roasted potatoes cooked with and coated in a brassy combination of mustards.
Get the Recipe
