Roasted Mustard Potatoes

This is a nice twist to basic roasted potatoes with a slight mustard taste. Simple to make but oh so good.Rev 1: I added jalapeños, and tried a mustard mixture of whole grain, chipotle mustard and a habanero honey mustard.

Delicious easy side dish

This is one of my mother's recipes. I love the taste it has and the longer you marinade them the tastier they become. I've attached the pimento recipe in step 1.

I prefer to use a strong olive oil, to give the potatoes that olive oil flavour.Due to the amount of olive oil these potatoes will not become crispy, what you do get is a nice and soft buttery potato all round.

This makes 4 hotel pans of roast potatoes. Can be three. Start two pots of water boiling on stove and preheat convection oven to 400F and regular oven to 450F. It also works well to do this same recipe but put the potatoes in a single layer on a sheet tray. In a single layer you can get away with a hotter oven.

Just like those wonderful carrots, I found these amazing baby potatoes at my local market. I have a confession to make. I love potatoes; all sorts, russet, yukon gold, sweet, purple, etc. One of my favorite ways to enjoy them is to roast them.I am still using some of the same ingredients from my roasted carrots. I came to a liking for nori flakes and Shichimi Togarashi aka, Japanese 7 peppers. They somehow add another layer of umami bomb. If I have a backyard, I would dig up a hole and roast these potatoes in the earth. That will further enhance the flavors. Maybe in the near distant future, I will do proper roasted potatoes as I figured out that baby potatoes aren't largely available. Keep a lookout. In the meantime, let's get started with the recipe.

If you have a preference for potatoes that possess a crisp and crunchy exterior while maintaining a creamy and soft interior, these potatoes deliver exactly that. They undeniably rank as the finest crispy roast potatoes you can ever prepare. Achieving such excellence with these potatoes involves a specific technique. However, I assure you that the effort will be generously rewarded, as the end result will be truly outstanding.

This recipe is a delia smith one so it was bound to be good. Keep the potatoes large when you cut them and you'll be fine

I love potatoes !!! Who doesn't?! With this one I was just trying out a new mix:)

#GlobalApron 2024 week 35 ingredient potatoThis recipe is from Ina Garten barefoot contessa cookbook. I was surprised it took 45 minutes to crisp the potatoes but they were very good.