ROASTED MUSTARD POTATOES
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
- In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.
Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g
HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
MUSTARD ROASTED RED POTATOES
My DH who is not fond of horseradish and discovered he really likes horseradish mustard leading to my trying it in all kinds of new ways. Horseradish mustard, mustard seed and rosemary make a delightful coating for these easy roasted potatoes.
Provided by Debbwl
Categories Potato
Time 53m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 425°F.
- Combine all ingredients except for potatoes.
- The toss the potatoes in with the mustard mixture until thoroughly coated.
- Bake on large greesed pan for 25 minutes.
- Toss the potatoes around, then bake for another 20 minutes.
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
MUSTARD BAKED POTATOES WITH OLIVES
From the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series, this is a new, easy-to-fix & flavorful way to serve a potato side-dish. I usually do not serve a new dish to guests, but we had unexpected company for dinner the nite I 1st made these potatoes. Our guest devoured 3 helpings & DH 2 had helpings. Icelanders revere their potatoes, so my trial proved my view that these are very good! *Enjoy*
Provided by twissis
Categories Potato
Time 1h15m
Yield 8 6 oz Servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
- Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
- Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
- Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
- NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.
Nutrition Facts : Calories 316.9, Fat 10.6, SaturatedFat 1.5, Sodium 90.7, Carbohydrate 51.1, Fiber 6.8, Sugar 2.9, Protein 6.2
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