Mustard-roasted potatoes from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on April 21, 2025

    Easter dinner. Loved this. Simple and will make again. I added some home made stock at the beginning while cooking. Not overly lemon flavoured

  • mharriman on May 09, 2022

    We loved this version of mustard potatoes. I cut the recipe ingredients to a third since it was just two of us with enough for leftovers. With several ingredients in the mustard mixture, the mixture adhered better and was more flavorful than my try at the Barefoot Contessa version. I roasted my potatoes for 30 minutes and they were ready to eat at that point. I agree with Wester (note) that the mustard mixture would work well as a marinade or dressing on fish or vegetables. Will repeat. Went well with coffee-rubbed strip steak and green beans.

  • wester on October 03, 2015

    The dressing/marinade is not just great on potatoes, but can be used on roast fish as well. or as a salad dressing. Loads of possibilities.

  • seherhussain on October 30, 2011

    excellent!

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