Comments on: mustard-roasted potatoes

By: MicheleinMaine

MicheleinMaine — Wed, 09 May 2012 00:35:02 +0000

I just made these after following a link from Ravelry. So delish! Can’t wait to eat the leftovers tomorrow with fresh eggs! Thank you!

By: Allison

Allison — Wed, 21 Mar 2012 23:13:47 +0000

I have to say that I have made this recipe many, many times. It’s always very popular with my guests or as a side dish for my family, and it never fails me. Thanks for all the hard work you put into this site, Deb!

By: Victoria

Victoria — Sun, 18 Mar 2012 22:01:45 +0000

I’ve used this recipe to marinate/season a pork loin and it turns out great as well!

By: Brittany

Brittany — Thu, 02 Feb 2012 06:08:33 +0000

Just made these tonight and they were delicious! I loved the full flavor! I paired them with smoked paprika pork chops and the combo was a hit! Thank you! Love your recipes!

By: Tamara

Tamara — Wed, 30 Nov 2011 17:54:48 +0000

I can’t believe this popped up on the ” three years ago” list today! ( three years?!). This is STILL an almost weekly go to side for us. So good!! :)

By: Callie

Callie — Mon, 24 Oct 2011 23:17:01 +0000

Tovah – so glad you posted. I was actually reading this post again to see if I could figure out a good veggie combo to replace the potatoes. Don’t get me wrong – the potatoes were delicious. But I’d like to try something a little more nutritious/low carb. I’m thinking eggplant would work, as would squash or zucchini. Any other good veggies? Maybe pre-steamed cauliflower?

By: Tovah

Tovah — Tue, 23 Aug 2011 23:15:18 +0000

If you ever wondered if this recipe would be good with cubed eggplant instead of potatoes, the answer is a loud “YES!”

By: deb

deb — Sun, 07 Aug 2011 18:05:50 +0000

Swati — I did not find this hot/spicy. It has a tangy kick, but not a sharp spiciness. I suppose mustard seeds can range in heat, however, so if you’re cautious about yours, you can dial it back a bit. I do find that heat mellows mustard fairly quickly.

By: Swati

Swati — Sun, 07 Aug 2011 13:52:33 +0000

Are these too hot? I havent used Dijon mustard so much in cooking but the mustard seeds when grinded definitely gets very very hot..

By: Julie

Julie — Sat, 09 Apr 2011 21:57:36 +0000

Made these for a dinner party. The mustard and lemon together is *lovely* and I am now fantasizing about turning the dressing into salad dressing. One small change, I parboiled the potatoes 5 minutes before mixing with the dressing – adds a very crispy little halo. Decrease roasting time to ~30mins.