Loved them! https://paleoflourish.com/why-arent-potatoes-paleo/ The ghee I use and prefer is also from Thrive Market. This is definitely on the menu for the weekend. I’m hesitant to mess with a good thing, but … these do look very good! Preparation is simple, just mix everything together, oven bake…, Instant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes, Site by Melissa Rose Design & Once Coupled, Whole30 Roasted Delicata Squash, Sweet Potato and Cranberry (Paleo, GF Side Dish), Slow Cooker Mashed Potatoes: Whole30, Paleo, Dairy-Free, Gluten-Free. And now one of my Thanksgiving side dishes has been chosen! She was answering a guy who wanted to know how long to cook a chicken wrapped in foil on his car manifold (kid you not!) I can’t believe this popped up on the ” three years ago” list today! As I predicted the kids weren’t too fond of the seed texture, but I say too bad, I like them and I’ll make them again. :). Roast potatoes 20 minutes. Made these tonight for xmas dinner and they were absolutely amazing. I adore whole-grain mustard, but I always seem to forget about it when I’m at the store. Do you boil the potatoes before roasting please? The table of 6 absolutely LOVED the potatoes, despite a VERY dark (black?) Here is a link to my blog about them: ★☆ I finally had a chance to make these and I’m in LOVE! I am going to have to make this before christmas for my mom, she too is a dijon and roasted potatoe fanatic. My Alex is going to be breathing down my neck for these. Both times I was kinda underwhelmed by the flavor. A restaurant in Charleston is famous for its cauliflower with mustard. They’re crispy (from the roasting) and crackly (from the whole mustard seeds that darken when roasted and snap in your mouth) and tart and tangy (from the lemon) and make fantastic leftovers (with a fried egg on top) and seriously, I have learned my lesson. Let stand on baking sheets at room temperature. Deb, is it really sad that I instantly knew your (beyond adorable) pierced spoon was from Crate and Barrel and I’ve never even seen that spoon in real life before? ... Pantry Recipes how I stock the smitten kitchen Archives The combination turned out absolutely, riotously delectable! Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. I’ll try again though, because the idea of mustardy potatoes is still haunting me! Current Paleo goddess. I didn’t sprinkle the pepper near the end, but I think it turned out plenty herbed and delicious besides. Oh Deb, what have you done? did you use yellow squash? Oh my! My husband is all over the idea of putting a fried egg on the left-overs tomorrow morning. You linked to it in some other mustard-related post, which meant I had to try it since I think mustard improves basically everything. What a great variation on my plain roasted potatoes. Spread them out in a single layer. I can totally see those additionally as an appetizer, alone or wrapped with a thin strip of corned beef and broiled again! Log Food. (Yes, years. I found myself getting it back on and over them as much as possible, to keep it thick. But very nice. Were do you get the majority of your ideas from?? They look scrumptious. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. End of discussion! I haven’t, so I can’t say for certain how they’d turn out. These would be fantastic with Christmas dinner’s standing rib roast. I’ve made these twice now and they are so good and earn rave reviews. Delicious! Where can i buy mustard that is kosher for passover. I have a bag of small red and purple potatoes hanging out in my fridge. Given potatoes are not the lowest calorie and carbohydrate containing food make sure not to add a lot of added fats such as creams, butters, and cheeses to the recipe. Yum! I did exactly that and it worked wonderfully! just wondering how you sliced them and if they cooked faster than the potatoes? The only seem to sell two basic varieties at my local supermarket (we are in Vienna) so I think I might just have to try some of each and see which works the best. When I graduated high school a few years ago I tried to learn how to cook, failed about 3783 times, and just figured it wasn’t for me. I have made a similar potato dish with mustard for years, but next time I’m going to add the lemon and see if this makes it even better. A big hit at this year’s Thanksgiving dinner. These are the most satisfying potatoes I have ever had. This is the one I use most often: https://thrivemarket.com/p/thrive-market-organic-stone-ground-mustard?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635704528&utm_term=na&gclid=EAIaIQobChMItPuM9Y_o5gIVEdvACh0NvAJrEAQYAiABEgKs5PD_BwE For ordinary potatoes, after washing with water, remove any dirt that is difficult to remove with a peeler. I might add a little more mustard next time. Got home and had no white potatoes, no dijon whole grain mustard either. It was still jaw-dropping good! Something about the flavors of the mustard with the salmon really hits the spot. Deb- I’m a little late to trying these out, but twice now I’ve made them and twice been slightly disappointed. I might not use coconut oil as it has a strong taste and might be a bit off with the mustard and herbs. I used a mixture of potatoes and turnips, and the lemony mustardy dressing made the turnips so much less bitter than usual. I made these today and these are great! They gave off a bit of a weird smell, though, while they were baking. Realized you said “whole grain” after I posted. Don’t skimp on the seeds, though, they’re fun when a little burnt and crunchy. I was actually reading this post again to see if I could figure out a good veggie combo to replace the potatoes. Add a bit of mustard into the mix and you can’t go wrong. New here? These Whole30 mustard roasted potatoes take all of 5 minutes to whip together, starting first by combining the ghee and mustard mixture. mmm whole grain mustard. It was all super delicious. Spread potatoes on a single layer over the baking sheet. Maybe pre-steamed cauliflower? and try putting aside the leftover mustard mixture to use as a dipping sauce. Add … The mustard really gives the potatoes a zing and they are FABULOUS! Notify me of follow-up comments by email. I’ll definitely be giving this a try with regular potatoes if they’re are back on the menu. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon and also a roasted potato fanatic, would adore it. Arrange potatoes cut-side down and roast until crispy and browned, 20 to 22 minutes. :P, I love the reflection in the spoon. They sound good. receive my 20 best Whole30 recipes! sign up for my newsletter and This may be my new favorite way to eat potatoes! Thank you so much! Maybe use dijon instead? They went over so well that I brought them to a Christmas lunch at my MIL’s house. It’s worth a shot! 1 tablespoon dried oregano Omg!!!! These look delicious and I love mustard! apples and potatoes might be good together.”. Just made them for dinner over here in Austria, and my husband said they are the best potatoes ever!! Thanks for posting such great stuff! Jessica #114 — maybe it’s the type of potatoes you’re using, or the age of them? Made these last night for the second time. Try it! The dressing for the potatoes is good enough to eat the leftovers out of the bowl. You can be sure many of them will wait months or years for their turn in the sun, but like you, I just feel some sense of comfort knowing they’re there, anticipating their chance to shine! Elise — We’ve got all of our camera and photo information in this post. That might be 49% of the reason why I love your recipes… I really do love your recipes though! They accompanied our pulled pork from last night, and it all paired up surprisingly well. I just made these, and they are spectacular!!!! Thanks Deb! Decrease roasting time to ~30mins. Served them with mustard/garlic/balsamic marinated chicken – they all went into and came out of the oven at about the same time – so easy. Crunchy, bright, sharp flavors and actually decently healthy. I made this for dinner last night as a side for baked chicken breast and a tossed salad. Made these tonight and they were DELICIOUS. Thank you! Her concern was about foil touching food, after all the bad press about aluminum and a possible Alzheimer’s connection. I’m in love with this photo of the finished potatoes. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon … at first, i thought the red ones were apples, and i was like “wow! They look wonderful. I used to be an English Lit major, so if I say its a word, it is! Duh. Delicious! LOVE these. I think the majority of us are alike in this way… :) Grey Poupon has a deli mustard that works very well in this recipe. It is now! Mustard-Roasted Potatoes adapted from Smitten Kitchen INGREDIENTS Nonstick vegetable oil spray 1/2 cup whole grain Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon dried oregano 1 teaspoon finely grated lemon peel My husband, who never has strong feelings about food, said, “I want you to make this for my birthday!” High praise indeed. I used Wisconsin heirloom German Butterballs and they were so delicious with the mustard- there is an affinity between German food and mustard! Your email address will not be published. May 18, 2015 by sarah semark Jump to recipe, comments. Do you think these potatoes would be good with yams instead? Looking forward to putting on an apron and spooning into your site! What, did you think I was going to post daily every month? Oh my goodness! Great, easy recipe! This looks very similar to the potato recipe in the Times about beefsteaks. They were good. Too bad I didn’t read this post until after I had already planned dinner. year!) I just made these tonight and my family LOVED them. I love this web site! Sodium 1,588g. I’m thinking eggplant would work, as would squash or zucchini. Delicious. Deb – I made these last night and they were fantastic! I think I’ll try it this weekend. These spuds are definitely a new favorite. Delicious! So I made these over the weekend and they were a huge hit! https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/ These potatoes are totally great! Thanks again for adding another fantastic recipe to my repetoire. Mustard-Roasted Potatoes Recipe | Ina Garten | Food Network Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Toss potatoes in EVOO and salt and place in a baking dish. They are actually in the whole grain mustard… you might be able to see it in the third photo. It was a big hit and very easy! I took the remaining mustard mixture in the bowl, added some more olive oil and some red wine vinegar and used it as dressing for my salad. Fitness Goals : Heart Healthy. I used Zatar for some crunch. You mention mustard seeds in the copy but they’re not in the recipe . Yes!! Definitely. I prefer the smaller fingerling potatoes, golden potatoes or red potatoes. I have red potatoes, so this will be perfect to make again tonight. Increase the temperature to 220° Celsius, fan force and return potatoes to the oven for an additional 30-45 minutes or until thoroughly golden and crispy. It’s in her Barefoot Contessa at Home book – give them a try! So many delicious possibilities. cant wait. Too bad looking at cooking utensils doesn’t make you a better cook; otherwise I’d be a pro by now! I’m Bailey. I finally caved and made these and they were awesome. Mustard, herbs, and spices were added to the “Mustard Roasted Potatoes” recipe to offer a delicious flavor without providing the … I made this and it was fantastic. These look soooo good I wish I could have mustard :( Whole30 Air Fryer Crispy Potatoes: Paleo & 20 Minutes! Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. But seriously, it’s amazing that I can just cut up a potato and chuck it in the toaster oven and have it aaaallll to myself, mwhahahahahah! So thanks again. I’ve done similar before … !! Thanks for your blog. I also threw in some carrots with mine and those were delicious as well…. Pre-heat the oven to 400 and get out a 9 x 13 baking dish. Subscribe to my newsletter to get new recipes delivered straight to your inbox! Maybe I can distract him with lemon roasted potatoes instead…. Just kidding. Add broccoli to a separate baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Did you happen to see the NY Times recipe with roasted fingerling potatoes, dried figs and thyme? Can I chop the potatoes and whisk the liquid mixture the night before (except for the melted butter)? Oooooh these sound sooo good! ★☆ I added squash with the potatos and this last time topped the potatoes and squash with pulled pork! And when I finally did make them two nights ago, oh, how I kicked myself. One year ago: Moules Frites, Redux These look amazing. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Post was not sent - check your email addresses! Mmm mm. Omigod, Deb. I made these tonight and they were absolutely wonderful – aromatic and soft and crunchy, and there were really lovely crumbly bits left in the pan afterwards. Thank you so much for letting me know! I made these last year and they were excellent. and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon … Well, there’s always tomorrow night! I found this recipe through an RSS feed about a week before Thanksgiving. Apr 28, 2012 - Mustard roasted potatoes by smitten kitchen. I didn’t think it really even tasted like mustard, but that didn’t matter because it tasted amazing! I made two-thirds of this, so it should have been 6-7 servings, and we finished it clean with two adults and two 2-year-olds. Just found your site today and made these potatoes for lunch. year!) Now I have yummy potatoes! Did you get all of the sauce from the bowl over the potatoes? Preheat oven to 400ºF and prepare a 9 x 13 baking dish. and never made, despite knowing it would be … year!) In a bowl, stir the mustard, white wine, olive oil, tarragon and salt together. Mar 27, 2013 - This is one of those recipes that I’ve had bookmarked for more than a year (a! Wash hands lol, sprinkle with salt and pepper, bake for 50 mins to 1 hr, set a timer 20 mins and toss with a spatula, toss every 20 mins. In fact, I want to try it next time with a mix of smooth and coarse mustards, to see if the smooth gives more of a coating. Wiped it clean, actually. Yummy! Subscribe to get my free recipe E-Book PLUS weekly updates, recipes & healthy living tips! Any potato variety will do here. of regular dijon. I was glad to see the foil lining in the pan. Made them with a friend today. They’re really good, and easy to make. The mustard and lemon together is *lovely* and I am now fantasizing about turning the dressing into salad dressing. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. I made these for christmas last year and is pretty much been my go-to recipe ever since. these look great!! I only had purple majesty potatoes that a friend gave me, but they worked fine and looked pretty. Former 300 pound chip eatin' couch potato. Smitten Kitchen recipes never fail me; thanks for this one! I have two potato loving boys and one potato loving husband. 1/2 cup whole grain Dijon mustard <3. These look wonderful! Remove from oven, flip and place back in oven for an additional 15 minutes until the potatoes are tender and slightly crispy. Roast for 30 minutes and give a good toss. Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl. https://www.walmart.com/ip/Westbrae-Natural-Stoneground-Mustard-No-Salt-Added-8-Oz/25524725, https://thrivemarket.com/p/thrive-market-organic-stone-ground-mustard?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635704528&utm_term=na&gclid=EAIaIQobChMItPuM9Y_o5gIVEdvACh0NvAJrEAQYAiABEgKs5PD_BwE, https://www.walmart.com/ip/Koops-Stone-Ground-Mustard-12-oz-Squeeze-Bottle/25875682, https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/, https://paleoleap.com/are-white-potatoes-paleo/, https://paleoflourish.com/why-arent-potatoes-paleo/, https://www.marksdailyapple.com/potatoes-healthy/, Salisbury Steak Casserole: Whole30, Paleo,…, Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper, Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl, Add potatoes and stir to coat evenly with the mustard mixture. In my experience, I’ve found that they can actually build up sticky residue on pans. Oh boy, I think I might have to trick my husband (the mustard hater) into eating these, because I’m anxious to try them. . really delicious – actually the cauliflower can take more of the sauce so it’s a pretty good addition to the dish. Where have they been all my life? I used the potatoes called for and next time will try the teeny tiny fingerlings so I’m not wedging potatoes when guests are arriving. Like this post? mustard-roasted-potatoes. Can’t wait to try. These potatoes look delectable — and easy! They were delicious. 1 tbsp capers rinsed and squeezed dry, chopped. I would say also that it’s a pretty forgiving dish – a bit more dijon, a bit more lemon juice, just olive oil if no butter, of just butter if no olive oil? Miam miam! :). Thanks! Made these delicious potatoes tonight to go with some bbq’d chicken. i’ve made it a few times but tonight I tried with half cauliflower and half potato. 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