Mustard Potato Poppers Bake (Print Version)
# Ingredients:
→ Potatoes
01 -
680 g baby potatoes, halved
→ Mustard Coating
02 -
30 ml olive oil
03 -
30 g Dijon mustard
04 -
15 g whole grain mustard
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish
09 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Preheat the oven to 220°C.
02 -
In a large mixing bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
03 -
Add the halved baby potatoes to the bowl and toss thoroughly until every piece is evenly coated with the mustard mixture.
04 -
Spread the coated potatoes in a single layer on a baking tray lined with parchment paper.
05 -
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the potatoes are crisp and golden-brown.
06 -
Remove the potatoes from the oven, allow them to cool slightly, and garnish with chopped fresh parsley before serving if desired.
# Notes:
01 -
For added spice, include a pinch of cayenne pepper or red pepper flakes in the mustard mixture. Swap Dijon for honey mustard if a milder flavor is preferred, or incorporate fresh herbs like rosemary or thyme for an aromatic enhancement.
02 -
Check that your selected mustard is vegan-friendly if preparing for a vegan diet.
03 -
A richer flavor can be achieved by adding a tablespoon of melted butter to the mustard mixture.