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WooHoo!! These potatoes are packed with flavor. The spices which are all my favorites just light the potatoes up with zip and zing. All you mustard lovers have got to try these. Thanks for a wonderful recipe. Also, let me add that these were very easy to make. Outstanding!!

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Sunflower July 26, 2002

These were very good! We'll definitely be making them again! I added a 1/2 tsp. salt and a 1 tsp. fresh lemon juice for my own personal taste, and left the cayenne out, to be added at the table (since our daughter doesn't tolerate spicy food). They turned out very nicely! We also made a honey-mustard sauce to serve on the side as a condiment for the potatoes; it went very well. Great job! I look forward to trying more of your recipes! :)

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Sue Lau April 20, 2002

These little potatoes are incredible! Easy, easy, and begging to be taken to my next potluck. I love mustard, and while the mustard flavor was understated, the blend of the flavors was superb. This is also finger food! Everyone kept picking them up out of the dish, while I was preparing the rest of the meal. What fun little potatoes. Mine were about 2-inches in diameter. Thanks for this little treasure Dorothy!

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GinnyP September 15, 2002

Opened that restaurant yet Dorothy? =) These are delicious, the flavour mix is very tasty and the colour is great too. Followed the recipe to a T and was rewarded with mouth watering wee spuds.

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Evie* September 10, 2002

My husband and I loved these potatoes so much. I added about 1/2 t. salt. We were really impressed that something that tasted so good was so low in fat. Yippee!! The mixture of seasoning was nice and zesty. We also love dijon mustard so we were in heaven. Thanks :)

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ratherbeswimmin' August 25, 2002

Wow - use this recipe on medium sized well scrubbed bakers. Bake in 400F oven for 75 minute and do you have a winner. The skin is crunchy and tasty and the inside is fluffy cooked just right. I served them with whipped cottage cheese and chopped chives. Thanks Dorothy another great recipe

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Bergy November 17, 2002

I made this last nght and liked the flavour a lot. The only thing I didn't like was I found thema little dry. I think adding a tablespoon of olive oil to the the mixture would solve this problem. Will definitely make them again.

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lizeroo September 23, 2002

Wonderful flavour! The only mistake I made was in underbaking them. I have a notoriously slow oven, and even after 50 minutes, the potatoes weren't fully done, but I was too hungry to wait. The mustard seeps right into the potatoes and I'm sure it would've been absolutely fabulous had I waited! Nevertheless, I really enjoyed this one. I skipped paprika, which I didn't have, and use black pepper. Like Sue, I'll try it with lemon juice next time.

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Anu May 02, 2002

These were very good but not as attractive as I had hoped. The mustard turned a dark brown (had to cover last 15 min to keep from burning it). I liked the spices on the potatoes so next time, I'd be tempted to toss potatoes with spices and roast, then toss potatoes with the mustard before serving, as that would solve the appearance problem. I will try these again, as they are so low-fat and had a nice, slightly spicy taste.

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BeachGirl April 01, 2003

Absolutely delicious!! Spicy without being too hot.

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mylanos March 09, 2003
Roasted mustard potatoes