Comments on: mustard-roasted potatoes

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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.

By: LuxeCatering

LuxeCatering — Fri, 11 Feb 2011 21:27:43 +0000

I think these potatoes are simple and magnificent! I serve them with your buttermilk dressing which I then mix with truffle oil…a little drizzle of that over these beautiful potatoes are pretty much irresistable. Thanks for being so creative and inspiring…and for the lovey photos because pretty food really does taste better!

By: sarah

sarah — Tue, 14 Dec 2010 15:42:34 +0000

Yum! I made these last night and they are like fancy awesome french fries for grown up! The whole grain mustard is indeed quite fun as it pops in your mouth…however, the mustard flavor definately mellowed through the roasting. I didn’t think it really even tasted like mustard, but that didn’t matter because it tasted amazing!