Mustard Roasted New Potatoes

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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.

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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.

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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.

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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.

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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

Print this Recipe!

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.

145 thoughts on “Mustard Roasted New Potatoes

  1. Made these tonight and they were awesome. Everyone raved about them. Definitely going to make these again!

  2. 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.

  3. 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

  4. 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!

  5. I made these potatoes over the weekend.
    SO easy!
    SO deelish!
    My potatoes looked like your potatoes – *BONUS!* :-)
    Thanks much.
    .c

  6. 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!

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