Comments on: mustard-roasted potatoes

By: Debra

Debra — Sun, 14 Feb 2010 21:18:46 +0000

These are easy and delicious. I made mine with regular dijon and some mustard seeds. I’m going to reheat the leftovers tomorrow morning and eat them with a poached egg.

By: G

Tue, 09 Feb 2010 04:56:26 +0000

*So* good! Made them with a friend today. We couldn’t find whole grain, so we just used plain ol’ no grain and we used about half the amount of potatoes and cut half the size of the ones in your picture and the amount of dijon flavor was just right (but we like ‘em flavored intensely).

By: Jessica

Jessica — Sun, 24 Jan 2010 21:34:13 +0000

yep Deb, that’s exactly what I tried, and still they were just okay and with the very plain centers. bleh. I’ll try again though, because the idea of mustardy potatoes is still haunting me! I’m going to cut them in smaller wedges and let them sit in the sauce overnight in the fridge, or I might parboil them and then do the saucing roasting- it’ll be another week or so, but I’ll report back on the results.

By: deb

deb — Fri, 22 Jan 2010 14:38:05 +0000

Hi Jessica — You can certainly try. Did you get all of the sauce from the bowl over the potatoes? I found myself getting it back on and over them as much as possible, to keep it thick.

By: Jessica

Jessica — Fri, 22 Jan 2010 05:41:59 +0000

Deb- I’m a little late to trying these out, but twice now I’ve made them and twice been slightly disappointed. Both times I was kinda underwhelmed by the flavor. So was my manboy, who typically raves about anything I get off my butt to cook. The first time I just sort of winged it, the second try I followed the recipe to the letter. Both times it just seemed like the flavors died in the oven, and while there was a little flavor on the outside the centers were just plain ol’ potato, ugh. Do you think it could be improved if the potatoes are allowed to sit in the sauce for awhile before roasting, a la marinade?

By: Maegan

Maegan — Sat, 02 Jan 2010 04:14:09 +0000

I highly recommend the Mustard Museum if you’re ever in Wisconsin! My husband and I have spent hours testing mustard varieties from their enormous collection. Lots of fun.

By: Leothelioness

Leothelioness — Thu, 10 Dec 2009 19:40:46 +0000

I made 8 pounds of potatoes for seven people (3 adults and 4 kids) and there were none left. I used Wisconsin heirloom German Butterballs and they were so delicious with the mustard- there is an affinity between German food and mustard! Served them with mustard/garlic/balsamic marinated chicken – they all went into and came out of the oven at about the same time – so easy. Thanks again for adding another fantastic recipe to my repetoire.

By: Cristina

Cristina — Sun, 06 Dec 2009 01:41:36 +0000

would this be good with tenderloin stuffed with lobstah?

By: Annelise

Annelise — Mon, 07 Sep 2009 17:23:38 +0000

I loved these…It will certainly become a staple for dinner. I also threw in some carrots with mine and those were delicious as well…. maybe even better than the potatoes.

By: EmilyTakesTokyo

EmilyTakesTokyo — Fri, 31 Jul 2009 10:27:58 +0000

One word: Yum.