Mustard Roasted Potatoes
Like tomato paste, miso paste, or a couple of anchovies, mustard can boost flavor without becoming the star of the show but instead plays a supporting role that just makes everything else taste better. It’s also a fantastic emulsifier, meaning it can bring together all the elements of a sauce creating a luscious and creamy texture, perfect for coating these potatoes with tangy flavor. These are so simple and so delicious.
Yield: Serves 4 to 6
Mustard Roasted Potatoes
gluten-free, grain-free, dairy-free, vegan, vegetarian, egg-free, soy-free, nut-free
Ingredients
- 2 tablespoons country-style Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 large clove garlic, grated
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon kosher sea salt
- Lots of freshly ground black pepper
- 2 pounds (1 to 2-inch) baby potatoes, halved
- 2 tablespoons nutritional yeast
- Handful freshly chopped parsley leaves, chives, or dill
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, garlic, rosemary, thyme, paprika, salt, and pepper until blended. Add the potatoes and toss everything well with your hands or a rubber spatula, making sure the potatoes are evenly coated. Add the nutritional yeast and toss again.
- Pour the potatoes onto the baking sheet, spread them out, and turn them all cut- side down.
- Roast for about 45 minutes, or until they are tender, deep golden brown, and crisp at the edges.
- Transfer the potatoes to a serving dish, top with the fresh herbs, and serve immediately.