Super savoury roast potatoes that you will not be able to stop eating! Crisp and fluffy, you don’t even need to par-boil them first. Superb side dish!
How are we doing today? Who is up for some tasty roasted potatoes with mustard?
These roasted fluffy beauties are so delicious. I first made them a couple of days back and since then have not been able to stop craving them. So I just had to make them again. They are sensational and just take regular roasted potatoes up another level.
No need for par-boiling the potatoes here. Well, you can if you want but I skipped this step and the potatoes were still fluffy on the inside and crisp on the outside. Potato heaven.
I used two types of mustards here, English mustard and wholegrain mustard. I love English mustard here for the zing and bite it adds to the flavours. If you can’t take it, just wholegrain or regular mustard will work too.
Mustard Roast Potatoes
Prep Time: 10 minutes / Cooking time: 50-60 minutes/ Serves 2
3 medium Red Potatoes (peeled and cut into 1” dice)
3 cloves Garlic (sliced into thin slivers)
1 tsp Salt
1 tsp powdered chicken stock granules
1 Tbsp Garlic Powder
1 Tbsp Wholegrain Mustard
1 Tbsp English Mustard
3 Tbsp Extra Virgin Olive Oil
3 sprigs Flat Leaf Parsley (finely chopped – to finish)
1. Pre-heat oven to 200°C. Put the potatoes in a big, flat roasting tray. Pour the olive oil over followed by all the other ingredients (except for the parsley).
2. Use your hands to evenly mix the ingredients, ensuring that all the potatoes are evenly coated.