Potatoes are one of my favorite foods, for a lot of reasons. They’re so versatile, tasty, and cheap. Earlier in the week, Jai picked up 20 lbs – yes, 20 lbs! – of potatoes, so tonight I set about roasting some of them for dinner. I recently received a box of complimentary samples of hot sauce and mustard, so using these condiments has become a theme this week. I had an idea for using mustard to coat the potatoes with before roasting, and I came up with my new favorite recipe:

How to Make Mustard Roast Potatoes

Wash and scrub your potatoes – I used three, but you can adjust this accordingly – and cut them into small, thick wedges.

Mix yellow mustard with olive oil. I used French’s Classic Yellow Mustard, as it was included in the package I received from the company. I used roughly 1/2 cup of mustard to 1/4 cup of olive oil total.

Dip potato wedges into the mustard-oil mixture and place them on a foil-lined pan.

Cut an onion into wedges and add to pan. Cover with garlic salt and pepper and place into an oven preheated to 350 degrees.

I put these in the oven at 4:50 PM, but I was so hungry that I forgot to look at the clock again when I pulled them out. It was around 5:30ish, so cook these for around 40-45 minutes. As with everything, “Cook it ’til it’s done!”

The kitchen smelled really nice as these were cooking, so I was expecting them to be edible, but I was not expecting these to be as delicious as they were. In all honesty, these are the best roast potatoes I’ve ever made. They are soft and fluffy inside with a crisp skin packed full of rich flavor. Roast potatoes can be a bit bland sometimes, and I’m one who normally likes to smother them in condiments. But I didn’t add anything to these, which really surprised me. No extra salt, no additional pepper, no ketchup, nothing! This will be my go-to recipe for making roasted potatoes from now on.

One last note from the potato files:

Yesterday, we used our plentiful potatoes for homemade French fries. French’s also sent me a bottle of their new Honey Mustard Dipping Sauce, so we used that to dunk our fries in, alongside a dollop of the Frank’s RedHot Sweet Chili Sauce that was included in the box (And which I also used in my spaghetti pie on Tuesday). I’ve always loved honey mustard sauce and this one did not disappoint. Mmmmm!

This entry was posted on Friday, March 2nd, 2012 at 7:35 pm and is filed under Recipes, Reviews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.