Mustard potatoes from Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine (page 25) by Sally Schmitt

  • potatoes
  • Dijon mustard
  • Serves : 6

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Notes about this recipe

  • doug_j1bmba on February 18, 2026

    Bacon fat is a great add here!

  • bwhip on July 05, 2023

    These made for a nice side dish. It seemed to have just the right amount of mustard so that it wasn't overpowering. I used butter (listed as an option to olive oil), and it made them even more flavorful. I baked for about 20 minutes, and as a result they weren't quite as crispy on the edges as they would be with some more time.

  • SheilaS on May 17, 2022

    I made these potatoes along with another recipe from the book because of Sally's note that they hold well. Super easy and the mustard added flavor but was not overwhelming. Love that her mom putting these on the family supper table back in the 1930s. Not mind blowing but a excellent potato recipe to keep in your back pocket.

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