Mustard Roasted Potatoes

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 I love potatoes in all shapes, forms and flavors! As such, I can tend to get bored with the same old potato recipe.  These mustard roasted potatoes are just the thing when you’re looking for a new way to enjoy roasted potatoes.  These taters are roasted with tangy whole grain mustard and fresh herbs, they’re absolutely packed full of flavor!  Spicy, tangy and herbaceous, this is my new favorite recipe for roasting potatoes. Serve these with my Garlic and Rosemary Lamb Chops for the perfect Spring/Easter meal, or with my Pineapple-Mustard Chicken for the perfect meal any time of the year!

Serves 4
2 pounds red-skinned potatoes, cubed
4 garlic cloves, thinly sliced
1 teaspoon Herbs de Provence
1 tablespoon fresh thyme, chopped
2 tablespoons whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped

Preheat the oven to 400 degrees F.

Wash the potatoes, then chop them into 1 inch chunks.  Rinse the chopped potatoes under cold water to remove the excess starch, then drain them and pat them dry.  Place them into a bowl.

Season the potatoes with the garlic, Herbs de Provence, thyme, mustard, salt, pepper and olive oil.  Toss them thoroughly.

Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

Roast the potatoes for 30-40 minutes, until the potatoes are golden and tender.  Toss them halfway throughout the cooking process.

Garnish the potatoes with the fresh chopped parsley, then serve hot!

Print Mustard Roasted Potatoes Author: Delish D'Lites Serves: 4 servings Prep time:  5 mins Cook time:  40 mins Total time:  45 mins Ingredients

• 2 pounds red-skinned potatoes, cubed
• 4 garlic cloves, thinly sliced
• 1 teaspoon Herbs de Provence
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons whole grain mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the potatoes, then chop them into 1 inch chunks.
3. Rinse the chopped potatoes under cold water to remove the excess starch, then drain them and pat them dry. Place them into a bowl.
4. Season the potatoes with the garlic, Herbs de Provence, thyme, mustard, salt, pepper and olive oil and toss them thoroughly.
5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
6. Roast the potatoes for 30-40 minutes, until the potatoes are golden and tender. Toss them halfway throughout the cooking process.
7. Garnish the potatoes with the fresh chopped parsley, then serve hot!

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