Ingredients with Measurements:
- 2 pounds of small red potatoes
- 2 tablespoons of Dijon mustard
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Wash and dry the potatoes, then cut them into quarters.
c. In a mixing bowl, whisk together the Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper.
d. Add the potatoes to the bowl and toss until they are evenly coated with the mustard mixture.
e. Spread the potatoes out on a baking sheet in a single layer.
f. Roast the potatoes in the oven for 30-35 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
g. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
5. Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 34g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of potato you like, but small red potatoes work best for this recipe.
- You can use any type of mustard you like, but Dijon mustard adds a nice tangy flavor.
- You can use any type of oil you like, but olive oil adds a nice flavor and is healthier than other oils.
Variations:
- You can add other herbs and spices to the mustard mixture, such as rosemary or paprika.
- You can add chopped onions or garlic to the potatoes before roasting.
- You can add grated Parmesan cheese to the potatoes after roasting for extra flavor.
Tips and tricks:
- Make sure the potatoes are cut into even-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet or the potatoes won't get crispy.
- If you want extra crispy potatoes, turn on the broiler for the last few minutes of cooking.
Storage instructions:
- Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potatoes, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the potatoes in a large bowl or on a platter.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Mustard-roasted potatoes pair well with grilled meats, such as steak or chicken.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- A simple green salad.
Troubleshooting advice:
- If the potatoes are not crispy enough, turn on the broiler for the last few minutes of cooking.
- If the potatoes are too dry, add a little more olive oil to the mustard mixture.
Food safety advice:
- Make sure the potatoes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Mustard has been used as a condiment for thousands of years, dating back to ancient Rome.
Flavor profiles:
- Mustard-roasted potatoes have a tangy, savory flavor from the Dijon mustard and garlic powder.
Serving suggestions:
- Serve the potatoes as a side dish for a family dinner or a holiday meal.
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