Sounds great…love mustard-roasted potatoes!

This sound so delicious! I never would think to put mustard with potatoes, then remembered that I like mustard on french fries rather than ketchup. And potatoes in a salad aside from potato salad, that I will try!

Thanks for sharing.

This reminds me of a simple potato salad for 2 that I make from a who-knows-where recipe. Warm boiled redskin potatoes cut into small pieces, finely diced red onion and tossed with a 1:1 mixture of mayo and whole grain Dijon mustard (I prefer Maille wholegrain mustard and always have it). Served while warm. I love the crunch of the coarse mustard seeds with the potatoes.

I’ll give this a try. I’m all for simplicity. Thanks.

Nothing to say but a like.

I would never think to use mustard on potatoes for roasting. I made a huge batch of garlic roasted potatoes last night for a party and people really love them. I'll be happy to try a new version next time I'm asked to bring them. Thanks for posting this.

We are big potato eaters here. And mustard eaters. Will have to give this a try. Would probably be good with carrots too.

“Would probably be good with carrots too.”

I think so, too.

I haven’t added onions to mine, but I see Ina G. has a recipe with them.

https://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-potatoes-recipe-2120196

Oh, I like the idea of adding carrots and onions 😋

if you oil your pan and put a thin layer of shredded cheese before the potatoes - i slice them thin - stuff doesn't stick. cook for 30 minutes. then i put a thin layer of cooked ground beef on to [add tom sauce, shrooms and shallots] the potatoes and cover with more shredded cheese and cook for another 20 minutes .... it's like a mustard potato-crusted pizza.

I make my own whole grain mustard, using Brad Leone's recipe, and so I always have it on hand.

Two weeks ago I ordered a large amount of brown mustard seeds from a spice shop in Brooklyn, and so I have plenty of those on hand to make mustard. The recipe uses 6 Tbsp brown mustard seeds plus 5 Tbsp yellow mustard seeds, and so I ran out of brown mustard seeds before I ran out of yellow mustard seeds.

When I bake things like that, I us Silpat to prevent sticking.

I will definitely try this!

This is a good nudge to try using more mustard in cooking. I don't know why, but I never think to do it. I've made some recipes using mustard, e.g. lapin a la moutarde, and they've always been great, but when I'm improvising it never occurs to me.

TBH, I don't keep lots of different condiments on hand, mainly because I prefer organics and choices can be limited. I have only 2 kinds of mustard in the fridge - classic yellow and Dijon, and I use Dijon in a number of things - it's a great flavor booster, IMPE.

We always have whole grain Dijon mustard in the fridge so I might try this. We have roast potatoes almost every week. But I'm wondering how the potatoes crisp up if they have a wet substance coating them. I parboil potatoes for roasting and shake the pan to break the surface up. They get crisper that way. I suppose you'd add the mustard after boiling.

Actually, I forgot to mention I added an extra tablespoon of olive oil - and I also added a pinch of tarragon. Potatoes came out very crispy on the bottom, since I used an enamel pan, but I didn't turn them.

“But I'm wondering how the potatoes crisp up if they have a wet substance coating them.”

I think it’s a combination of the higher oven heat, olive oil and thinner skin potatoes with less starch, such as red or Yukon Gold. They hold their shape and develop a crispy crust.

I think this recipe or something similar was posted a few years ago. I love it. I usually grill some thick pork chops and asparagus to go with it.