Baby Potatoes In Mustard Sauce Recipes

BABY POTATOES IN MUSTARD SAUCE

Steps:

• Cook the baby potatoes in their jacket in salted water until soft.
• While the potatoes are cooking make the sauce,.
• Melt the butter the add the cake flour, stir until well blended.
• Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
• Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.

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.

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
• While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
• Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

CRISPY DIJON SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Serve immediately.

POTATOES IN MUSTARD SAUCE

Steps:

• 1. Peel and cube the potatoes. Cook in boiling salted water. Cook until softened but firm. Drain While potatoes are cooking make the sauce.
• 2. Add butter to a saucepan and add the onions cook until translucent. Mix in the flour then slowly add the chicken stock. Bring to a boil once thickened turn to low and stir in the mustard. Taste and season with salt and pepper. Remove from heat.
• 3. Preheat oven 400 degrees. Spray a baking pan. Mix the mustard sauce with the potatoes. Pour into the prepared pan. Sprinkle with Panko and Parmesan cheese. Bake for about 15 minutes.
• 4. Serve garnished with parsley

PATRIOTIC POTATOES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.

MUSTARD-ROASTED POTATOES

Steps:

• Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
• Transfer potatoes to serving bowl.

HONEY-MUSTARD ROASTED POTATOES

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.