Mustard Roasted New Potatoes
I’d really like to tell you about these Mustard Roasted New Potatoes, but I have a really really good excuse for keeping this post short.
See…
I’m practicing my booty dance moves around my apartment. I just ate two, frozen, unfrosted cupcakes and I plan on eating at least two more.
I have a scarf wrapped around my head and slippery socks on.
So you’ll have to forgive me.
I’m swamped.
This booty isn’t going to dance itself… nor will these frozen cupcakes eat themselves.
Also! Completely unrelated pro-tip: always always ALWAYS mute Eharmony commercials. They’re totally annoying.
It’s alright that I’m dancing around my apartment with a scarf on my head.
It’s totally cool… because the description of these potatoes is pretty dang straight forward.
There’s whole grain mustard, whipped with melted butter and olive oil and garlic and lemon. It’s tossed with thin-skinned new potatoes and baked until crisp and flavorful.
Um. Dreamtime!!
The potatoes are browned and mustardy on the outside, and light and creamy on the inside.
Bake them. Eat them. Practice that booty dance.
Ok… you guys are freaking out about this salad.
It’s my big sister’s creation. Romaine lettuce, carrots, cucumber, scallions, edamame, and avocado. She tossed it with some sort of miso sesame dressing, from a jar…. it was incredible.
Mustard Roasted New Potatoes
serves 4 or 6 as a side dish
adapted slightly from epicurious
3 pounds new potatoes
1/2 cup whole grain dijon mustard
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
3 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
ground black pepper to taste
1/2 medium yellow onion, sliced
chopped fresh parsley to taste
Place a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set baking sheets aside.
Clean and dice new potatoes. Try to slice them so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley, and serve warm. They’re yummy.
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YUM!!! These potatoes look incredible, and easy to do also! I will definitely be trying these out soon! My family will think I am the greatest for making this!
Definitely potatoes worth dancing for! Whole-grain dijon mustard is one of the great loves of my life!
Anyone tried Spicy brown mustard for this recipe?! That’s all I have in my pantry, but my taste buds are watering just looking at these pics!
I was thinking exactly the same thing!!! I’m too cheap and lazy to go out and buy a whole new bottle of mustard…but I really want this. What a predicament. Please let me know how it turns out if you end up using spicy brown mustard instead!
We don’t have brown mustard here in Ukraine, but I did use a spicy mustard. The extra kick was perfection. Give it a try and I hope it’s spectacular!
I’m not a huge potato fan, but these look totally awesome. Might have to make them at my next dinner party!
Wow, these look amazing. So amazing that i’m craving roasted potatoes at 11.30am!
Hi Joy,
I just wanted to let you know that you are awesome. I’m graduating from college this saturday and am feeling uncertain about which path to take. You inspire me to pursue my passion for food! Thanks for making me laugh whenever I read a new post (:
Besos,
Roxy
ps love the new text in the photos, adds even more of your personality to your posts
I blame you. I had mustard roast vegetables on the brain. But I bought cocoa. After I made truffles and shortbread I ended up making chocolate-roasted aubergines. DISASTER.
Will you forigve if I make this tonight with ‘old” potatoes? I kinda sorta have to make these tonight. No, right now. Forget taking the wee ones to school – this is why the created the term ‘hooky’
Yay for booty dancing! My favorite kind of dancing!
I am pleased as punch to say that I made these Monday night and they were totes delish. Even my picky, I-don’t-like-mustard husband ate (and enjoyed) them! (I ate the rest for lunch yesterday and they were still goooood.)
This dish has everything I love: mustard, potatoes, garlic and onions! It looks like something that would be a great side dish to almost anything. The photo is great and makes them look all crusty and yummy.
I made these. They were delicious. I think next time I will have to add a little more mustard though. =) great recipe.
Oh.my.goodness. These are AMAZING. Though, if you do not like your onions completely CHARRED (I do. I’m one of those people that turns bonfire ‘mallow toasting into balls of fire on the end of a stick. yum.) then I would recommend slicing your onions kind of on the thicker side. I ate this dish with ketchup but is it still phenomenal without it. (I have a strong love, borderline obsession, for ketchup)
Definitely a keeper!!! Thanks Joy!! (btw, I read your blog so much that I feel like I know you. If I ever visit LA, don’t be surprised if I show up at your doorstep to hang out. Now that I read that sentence out loud, that sounds super creepy. But I really just wanted to say that I think we would be BFFs if we lived in the same city. That’s less creepy, right?)
I made this as a side dish for my in-laws tonight and it was a big hit. I loved the flavor and it will definitely become a part of the regular rotation. Thank you!
They were delightful. I was surprised that each of the flavors came through after baking for 45 minutes, the lemon and little mustard grains especially. I tossed in some sweet potatoes cut the same size and they were excellent bowlmates. Thanks!
!! These look amazing! <3 I must must must try these asap!
haha I found myself eating a frozen cupcake a few days ago (who am I kidding? Im also eating one right now) and I couldn't help but think of you! There's just an indescribable amazingness when they're frozen :)
You should look up the definition for dice, because that’s not what you did to those potatoes.
entirely helpful. thanks.
we are baking these right now. the smell is amazing! need to find a recipe for making whole grain mustard pronto.
Oh dear I want to eat these right now. This is definitely the next way I am preparing potatoes! Thanks!
These are amaze!!! I halved the recipe and had to try reeeally hard to not eat all of them by myself in one sitting. So delicious!
Dear Joy,
I made this potato dish yesterday when my boyfriend was over for supper. It should be said that my boyfriend is a very picky eater who gets apprehensive about trying new foods. Well, he loved these potatoes. And so did I. Thank you for sharing this great recipe!
I made these potatoes over the weekend.
SO easy!
SO deelish!
My potatoes looked like your potatoes – *BONUS!* :-)
Thanks much.
.c
I just made a mushroom-shallot quiche and was wondering what to serve with it for dinner. It’s going to be these potatoes, along with some salad. Thanks!
these were outta control good…made tonight, served with fritatta & a caprese salad. yay! also, big ole congratulations on the Saveur award! so well deserved
Wow! These are amazing! I had no idea mustard on potatoes could taste so good! I made these tonight and they will definitely be in my regular rotation from now on.
Made these tonight and they were awesome. Everyone raved about them. Definitely going to make these again!
I’m not a huge potato fan, but these look totally awesome. Might have to make them at my next dinner party!
These are amazing :) have made them 2x now and everyone who I’ve served them to loves them!
I don’t have any garlic cloves..:( Can this be substituted for garlic powder or something similar??
You shouldn’t support the use of glass cutting boards. Terrible for your knives.