Mustard Roasted Red Potatoes (& Monday nights)

Tonight, my fiancé (pinch me, please) and I are going to enjoy a celebratory dinner at his farmhouse up north (where we will get married next year). There will steak. There will be wine (for me). There will be beer (for him). There will be chocolate cake (for us).

And there will be these potatoes.

My favorite way to make ‘em. And I’ve made and eaten a lot of potatoes. It’s one of the main food groups in Wisconsin, afterall.

For years and years I didn’t like mustard. Then I discovered what a revelation stone ground was. It’s none of that yellow garbage – it’s spicy and tangy and when paired with brown sugar for a hint of sweetness and fresh rosemary for some needed earthiness, it’s undeniably delicious!

Mustard Roasted Red Potatoes

2 lbs. red potatoes, washed well and cut into ½ inch pieces, skins left on

½ cup olive oil

¼ cup canola oil

¼ cup brown sugar

½ cup stone ground mustard

2 – 3 tsp. kosher salt, more or less to taste

½ tsp. freshly ground black pepper

1 tsp. ground mustard

1 tsp. granulated garlic

½ tsp. onion powder

¼ tsp. paprika

1 TBSP fresh rosemary leaves, finely chopped

Preheat oven to 425 degrees. While oven is preheating, place a large rimmed baking sheet lined with a silicone mat on middle rack of oven.

In a large mixing bowl, whisk together errything but the potatoes until a thick paste forms. Dump in potatoes and stir to coat.

Without removing pan from oven (although you can pull it out about halfway, very carefully) pour potatoes onto pan. You’ll hear sizzling and popping – that’s good! That’s going to give the potatoes a nice crust!

Bake in preheated oven for 30 – 35 minutes, tossing potatoes after about 20 minutes. Remove from oven when potatoes are golden brown and easily pierced with a fork.

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