French Roasted Potatoes

Submitted by AZPARZYCH

"A twist on roasted red potatoes"

 

• Ready In: 1hr 30mins
• Ingredients: 5
• Serves: 6

ingredients

• 12 small red potatoes, quartered
• 2 garlic cloves, coarsely chopped
• 1⁄3 cup Dijon mustard
• 1⁄4 cup butter, melted
• 1⁄8 cup fresh parsley, chopped

directions

1. Preheat oven to 350 degrees F.
2. Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil.
3. Bake for 45-60 minutes or until potatoes are just fork-tender.
4. In a medium bowl, blend mustard, butter and parsley; toss with hot potatoes.
5. Bake uncovered for 15 more minutes.
6. Serve immediately.

Reviews

[Annacia]

With the exception of using small Yukon Gold's instead of the red's (what I had) I just followed the recipe. They came out just great. Well cooked and soft in the inside with a perfectly golden brown roasted outside. The mustard gives a very mice, not overpowering, flavoring that makes these special. I served them tonight with fish fillets and my portion of fish I rubbed in the bowl that had a light film of the mustard mix left in it. It added a very mild but nice touch to the fish as well.

 

[Deantini]

These potatoes were delish! We loved the mustard flavour in them. I did them in foil on the BBQ which worked well.

 

[Sydney Mike]

Loved making these potatoes & used the smallest ones I could find! I cut them in half only, & another time would like to have them whole & serve on a counter of finger foods! As with other reviewers, we loved the mustard flavor & will certainly be making them again & again! Thanks for posting the recipe! [Made & reviewed in Zaar Stars recipe tag]

 

[breezermom]

I had really small red potatoes, so I halved those and mixed them with some diced Yukon Gold. I had this with beef tonight, but think it would work equally well with chicken or fish. I really enjoyed the wonderful mustard taste! A nice twist to roasted potatoes. Thanks for sharing!

 

[Lorrie L.]

I have made this recipe twice, and it went directly into the trash both times. The first time, I made it to the letter: quartered red potatoes, tight foil, 350, the works. The potatoes were BARELY cooked by the end. The second time, I cubed them, made the foil less tight, upped the temps to 400, and cooked for an extra half hour. The potatoes that time ended up halfway cooked. Clearly, red potatoes are either not meant to be roasted or need to be roasted for about 2 hours. I'm done trying this.