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Mustard-Roasted Potatoes | Marta in Chicago

Side dishes are a great way to add variety and flavor to any meal. I’m constantly searching out new ways to enjoy old favorites…like potatoes. There are just so many ways to enjoy them! French fried, mashed, and baked are my usual go-to sides, but recently I was trying to think of a fun way to dress up some roasted potatoes. After taking a quick inventory of what I had on hand, I decided on mustard-roasted potatoes and they were DELICIOUS!

Preheat your oven to 425 degrees and gather your ingredients! You will need Yukon Gold potatoes, a shallot, garlic, whole-grain mustard, olive oil, dried oregano, salt, pepper, and grated parmesan cheese.

Wash 4 small Yukon Gold potatoes and cut them into bite-sized pieces. Place them in a medium mixing bowl and set it aside.

Mustard-Roasted Potatoes | Marta in Chicago

Peel and mince 1 shallot and 2 cloves of garlic.

Mustard-Roasted Potatoes | Marta in Chicago

Place the minced shallot and garlic into a small mixing bowl. I like to use my glass measuring cup for this task. No reason. Just my personal preference. Add 2 tablespoons grainy mustard, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, and salt and pepper to taste. Stir to combine well using a spoon or whisk.

Mustard-Roasted Potatoes | Marta in Chicago

Esch Road’s Milwaukee Bay Spicy IPA Mustard & Rub is so good, I want to eat it right out of the jar!

Next add the mustard mixture to the potatoes and stir or toss to coat evenly.

Mustard-Roasted Potatoes | Marta in Chicago

Spread the potatoes out on a baking sheet, leaving some room between them to allow for even roasting. Sprinkle with 2 tablespoons grated parmesan cheese. Place them into the oven and cook for 20 minutes.

Mustard-Roasted Potatoes | Marta in Chicago

After 20 minutes, remove them from the oven and give each a turn using tongs. This will give your potatoes two crispy, delicious sides. Return them to the oven for an additional 10-15 minutes, or until a fork easily pierces the potatoes.

Mustard-Roasted Potatoes | Marta in Chicago

Let your potatoes cool a bit before serving and enjoy!

Mustard-Roasted Potatoes


Prep time: 10 minutes
Cook time: 35 minutes

4 small Yukon Gold potatoes
1 small shallot, minced
2 cloves garlic, minced
2 tablespoons whole-grain mustard, such as Esch Road Milwaukee Bay Spicy IPA Mustard & Rub
2 tablespoons olive oil
1/2 teaspoon dried oregano
Salt & Pepper to taste
2 tablespoons grated parmesan cheese

1) Preheat your oven to 425 degrees. Wash 4 small Yukon Gold potatoes and cut them into bite-size pieces. Place them in a medium mixing bowl and set aside.

2) Peel and mince 1 shallot and 2 cloves of garlic. Place the minced shallot and garlic into a small mixing bowl. Add 2 tablespoons grainy mustard, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, and salt and pepper to taste. Stir to combine well using a spoon or whisk.

3) Add the mustard mixture to the potatoes and stir or toss to coat evenly. Spread the potatoes out on a baking sheet, leaving some room between them to allow for even roasting. Sprinkle with 2 tablespoons grated parmesan cheese. Place them into the oven and cook for 20 minutes. Remove them from the oven and give each a turn using tongs. Return them to the oven for an additional 10-15 minutes, or until a fork easily pierces the potatoes. Let your potatoes cool a bit before serving and enjoy!

Gluten-Free, Side Dishes, Vegetarian