By AZPARZYCH on January 30, 2011
Photo by IngridH
Photo by IngridH
"A twist on roasted red potatoes"
Serving Size: 1 (365 g)
Servings Per Recipe: 6
"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."
"These potatoes were delish! We loved the mustard flavour in them. I did them in foil on the BBQ which worked well."
"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]"
"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!"
"Very good! I had to peel my potatoes, as they were quite ugly, but it worked! I did toss them in olive oil and seasoned them with salt and pepper before baking them. I will definitely do this again, hopefully with younger potatoes! Thanks for posting, made for Zaar Stars 2013"
"These were delish. I loved the Dijon on these. Thanks for sharing. Made for Zaar Stars Tag."
"Delicious!!!! The mustard flavor really brings these potatoes over the top.
Made for Zaar Stars~"
"This is a great recipe, delicious flavour combination. I cooked them on the BBQ, but I had issues with the garlic burning because it's difficult to control the temperature on our grill (seems to be hot or off :). That's no fault of the recipe, however if you have the same problem, I guess you could add more oil or add the garlic in later with the mustard sauce, which is what I plan to do next time."
"I used Yukon Gold potatoes rather than red potatoes and a nice grainy Dijon. The potatoes were cooked to perfection. I did find the mustard a bit overpowering, though, and would use a bit less next time."
"Wow! For such an easy recipe, this packs an amazing amount of flavor. I used half creamy Dijon mustard and half whole grain, and loved the contrast of textures this brought to the dish. A great simple side dish for a more complex main dish; I'll definitely keep this one in my back pocket for cooking emergencies! Made for ZWT8"
"i loved these. spray foil after you put mustard sauce on mine stuck a little who knew with the butter? i didnt use the full amount of mustard only a couple of tablespoons ,even so it had a nice carmelization going ,that i love . and the flavor was mustardy enough for me . if you like the fuller flavor,which i do , these are a must try"
"What a terrific way to roast potatoes, such lovely flavours, and the mustard gives a wonderful taste to the potatoes.
What a great way to serve potatoes with a roast!
Thanks AZPARZYCH for a new and tasty way to serve potatoes."
"This is a bit different from my usual method of making roasted potatoes. I used softened butter instead of melted, since I find it mixes better with the mustard. The mustard seems as if it would be a very strong flavor, but it actually mellows out and makes an excellent complement to the other tastes. Great dish, thanks for posting!"
"made this exactly as written. Turned out very well, and got good reviews around the table :)
made for Aussie Swap, Feb 2011"