Mustard Glazed Roast New Potatoes Recipes

MUSTARD-GLAZED ROAST NEW POTATOES

Steps:

• Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
• To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

ROASTED MUSTARD POTATOES

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.

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.

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
• Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
• Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

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 ROAST POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
• Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.

MUSTARD-CRUSTED NEW POTATOES

Steps:

• Heat oven to 200C/fan 180/gas 6. Boil potatoes for 7 mins, then drain well. Tip into a large bowl with the onion, mustard and olive oil. Toss well to coat and transfer to a roasting tin. Roast for 30-35 mins until the mustard forms a golden crust. Toss gently in the tin and serve with the chicken.

HONEY MUSTARD GLAZED POTATOES

Steps:

• Pre heat the grill to high. Mix together the mustard, honey and soy sauce. Toss the potatoes in the mustard mixture and thread them onto skewers. Cook for 2-3 minutes on each side until charred crisp and golden brown.