A few months ago I saw an amazing picture of Roasted Dijon Potatoes in a magazine and put a little post-it note on my desk to remind me to make them. After weeks upon weeks of ignoring said note, I finally got around to it this week.
And my only regret is that I didn’t make them sooner! I loved the crisp outside and softer inside, all with a tangy mustard flavour. This is a great, easy side dish that uses things that you most likely have in your pantry and fridge already.
What you’ll need:
4 Potatoes, peeled and cut into bite size pieces
1/3 cup Dijon Mustard
1 tbsp Virgin Olive Oil
2 tsp Italian Seasoning
Salt & Pepper to Taste
Preheat oven to 400°F and line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, mix the mustard, oil and seasoning. Add salt and pepper to taste.
Put the potatoes in the mustard mixture and toss until well coated.
Spread potatoes out on the prepared baking sheet in a single layer.
Bake for 30 minutes or until golden.
These delicious golden nuggets will have you going back for seconds!
I tried a recipe similar to yours. It used a few more ingredients – butter along with the olive oil, minced garlic, a little grated parmesan cheese, a little lemon zest, and lemon juice. You recommend 400 F, they recommended 425 F. I put them on a non stick baking sheet sprayed with non stick oil. They never turned a golden brown, The mustard coating started to burn within 10 minutes. By 30-35 minutes it was literally char on the outside of the potatoes, and the insides were dry, not moist. They were so bad, I threw them out. I think 425, or even 400 is too high to roast the potatoes uncovered – and particularly when I look at your nugget sized chunks. Mine were quartered yellow potatoes and they dried out – so smaller pieces would fare even worse. I am think of trying it again in a foil covered baking dish, then remove the foil for a few minutes at the end to brown them. I will use 350 F. Also, the proportion of oil and mustard you recommend produces a paste so thick that it does not coat the potatoes easily. I will use more oil to make the paste more liquid.