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Mustard Roasted Potatoes Recipe

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This recipe for Mustard Roasted Potatoes, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Steinke

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds small Yukon Gold potatoes, scrubbed and quartered
1 Tbsp. plus 1 1/2 tsp. kosher salt
2 Tbsp. plus 1 tsp. extra-virgin olive oil
2 Tbsp. whole-grain mustard
1/2 tsp. freshly ground black pepper

Directions:
Directions:
Preheat oven to 425F. Put a half-sheet pan in the oven while oven is preheating.

Add the potatoes to a pot with 1 tablespoon salt; cover with about 1 inch of water. Bring to a boil, reduce heat to low to maintain a simmer, and cook for 5 minutes, or until easily pierced with a paring knife, but the center is still hard.

Whisk together 1 1/2 teaspoons kosher salt, 2 tablespoons olive oil, mustard, and black pepper in a large mixing bowl.

Thoroughly drain the potatoes and then toss with the mustard mixture.

Take the preheated sheet pan out of the oven, drizzle with 1 teaspoon olive oil, and tilt the pan to spread it evenly. Add the potatoes, arranging them so that flat side is in contact with the pan, and bake for 25 minutes, or until the bottoms are brown. Flip the potatoes and cook for another 15 to 20 minutes, or until deeply browned and tender.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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