home > 2004 > May > 23

Mustard Roasted Potatoes

We first started making a version of this tasty potato dish when we were graduate students and eating “healthy”. The recipe comes from Oprah’s chef at the time, Rosie Daley. Nowadays, we add a little oil and use sliced potatoes instead of small whole potatoes. They are crunchy and flavorful on the outside and warm and creamy on the inside.
‹ Vegetable Goat Cheese Panini (May 14, 2004) | Strawberry and Orange Salad (June 1, 2004) ›

Servings and Times

Serves: 3
Preparation Time: 10 minutes
Cooking Time: 40 minutes

Tools and Appliances

Links Provided By

Ingredients

We start by pre-heating the oven to 425° F and getting a large cookie sheet ready covered with parchment paper. We mix the oil, mustard, paprika, cumin, and chile powder in a large bowl. Next, we slice the cleaned potatoes 1/3 inch thick or so and toss them in the bowl with our clean hands. It is messy and we try and coat all the potatoes evenly. We spread them in one layer on the parchment paper and clean our hands. We sprinkle with cayenne, salt and pepper and put in the pre-heated oven.

We cook for twenty minutes and then flip each potato slice with tongs. We cook for another twenty minutes until tender and browned.

Send us feedback on this recipe
Search Google for other Mustard Roasted Potatoes recipes
Find cookbooks fromAmazon.com: Dinner, Side, Starch, Vegetarian