Mustard Roasted Potatoes

Mustard Roasted Potatoes

Spice up your Shabbat table.

Potatoes are one of my all time favorite foods. Doesn’t matter if they are roasted, mashed, fried, baked, or in a nice latke or kugel – I can’t resist them. And while they’re delicious with just a little salt and pepper, it is also nice to add some other flavors and spices to them.

Roasting potatoes with mustard gives them a nice extra kick of flavor. Even if you’re not a huge mustard fan, the taste is mellowed somewhat during the cooking process, but still imparts a nice spice and sweetness. You can experiment with added spices and seasonings – I just used a little salt and cayenne pepper. These will be a welcome addition to any Shabbat table.
Mustard Roasted Potatoes
3 pounds red or Yukon gold potatoes
2 tablespoons olive oil
½ cup Dijon mustard
2 cloves garlic, peeled and finely minced
1 teaspoon salt
¼ teaspoon cayenne pepper
Peel or wash the potatoes and pat dry. Cut into approx. 1” pieces.
Mix the oil, mustard, garlic, salt and pepper together – whisk until well combined.
Toss the potatoes with the mustard mixture – a large bowl or plastic bag work well for this.
Spray 1 or 2 large baking sheets or trays with non-stick spray, and lay the potatoes out in a single layer.
Roast on 425 F for about 45 minutes to 1 hour.
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