Roasted Potatoes With Mustard And Thyme Recipes

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

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.

THYME ROASTED POTATOES

Steps:

• Preheat oven to 450°F and place a backing pan on rack in lower third.
• Toss together all ingredients in a bowl; season with salt and pepper.
• Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
• Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).

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.

HORSERADISH-MUSTARD ROASTED POTATOES

Steps:

• Preheat the oven to 450°F (232°C). Line a baking sheet with heavy-duty foil, dull side up, and set aside.
• Place the potatoes in a pot with the salt, cover with water by 1 inch (3 cm), and bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 minutes. Pour the potatoes into a colander and let them air dry for 2 minutes or so, then bang them around a bit by shaking the colander. You want the edges to be a bit rough looking.
• Dump the potatoes into a pile on the prepared pan. Drizzle 1⁄4 cup (60 ml) of the oil over the potatoes and toss to coat. Spread the potatoes out on the pan, trying to leave a little space between them.
• Roast the potatoes in the preheated oven for 20 minutes, shake the pan, and roast for another 20 to 25 minutes, or until they are crisp-edged and deeply golden brown. While the potatoes roast, whisk together the mustard, horseradish, and remaining oil in a large, heat-proof mixing bowl.
• Transfer the potatoes into the bowl with the horseradish mustard mixture, and toss gently to coat before returning to the pan and roasting for 10 more minutes. Serve hot, warm, or at room temperature, garnished with chopped fresh parsley.

DIJON ROASTED POTATOES

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.

ROASTED POTATOES WITH MUSTARD AND THYME

Steps:

• Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on.
• Roughly dice and place the potatoes on a large baking sheet.
• In a small bowl put the olive oil, mustard (either Dijon or whole grain), salt, garlic powder, thyme and black pepper. Mix well.
• Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated.
• Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking.
• Best if eaten immediately.