22 Reviews

I needed a quick and easy dish for new potatoes and to go with some burgers. I used olive oil, dijon, garlic, pink sea salt and pepper. I did not par boil them, small and garden fresh, cooked in the time given. They were delicious. this is going to appear alot on our table in new potatoe season! Thanks for sharing.

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Goat mom June 08, 2012

Only thing I didn't like was that the potatoes came out of the oven looking rather dry, so I simply sprayed them with a little spray oil from a bottle. Very much loved. Thank you!

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Rani Ness January 23, 2015

Very good. Had to use purple onion in place of shallot and Dijon in place of the grainy mustard because neither of which I can find here. Thank you for the recipe!

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nisea916 February 18, 2014

These were wonderful and so easy. I was baking a pork loin roast @ 350 (porchetta - style pork roast which I got from a Canadian cooking magazine) so I just put these in for longer rather than cooking at 400 for 45 min. Perfect - everyone loved. I wanted a little sweetness too so next time I may add a little honey or maple syrup but these were great as the recipe was written. Thanks!

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Chef Romano-Clarke October 27, 2013

These were great, especially as they could sit and wait in ther dressing for hours with no ill effects. That made getting the rest of the meal together a breeze. One guest kept going back to these throgh the meal and there were no left overs. The shallots did spilt in to pieces when roasted and thus some pieces were very overcooked - easy to pick out, but generlaly unappealing.

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Mgnbos January 19, 2013

One of the few recipes I have made for roasted potatoes that actually came out crisp. My Hubby & I loved them! I used blue and red new potatoes for a pretty presentation.

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hollyberry117 July 08, 2011

used Brownwood Farms Kream Mustard...superb...

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CIndytc February 08, 2011

Wonderful! I used Dijon in place of the coarse grain mustard b/c that's what I had. I see these going with everything...from fish to hamburgers. I can't wait to try them out with everything :)

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Ripemango October 17, 2010

Okay, instead of the coarse grain mustard I used my favorite brown mustard, Koskiusko. For some reason potatoes and mustard just go together really well. The garlic and shallots made this sublime. Plus it was so easy to make. My only other change was to use less oil. Thanks for a great side dish! Next time I'll try it will a coarse grain mustard :) Thanks FT!

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Kumquat the Cat's friend April 09, 2010

I stumbled on this recipe through the Recipe Sifter, looking for side dish to Pot Roast, Scandinavian Style. Lucky I did. Didn't change a thing; this was wonderful. Thanks, French Tart!

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Belgophile February 04, 2010
Mustard-Crusted Roast New Potatoes With Shallots and Garlic