Roasted mustard potatoes

“WooHoo!! These potatoes are packed with flavor. The spices which are all my favorites just light the potatoes up with zip and zing. All you mustard lovers have got to try these. Thanks for a wonderful recipe. Also, let me add that these were very easy to make. Outstanding!!”

“These were very good! We’ll definitely be making them again! I added a 1/2 tsp. salt and a 1 tsp. fresh lemon juice for my own personal taste, and left the cayenne out, to be added at the table (since our daughter doesn’t tolerate spicy food). They turned out very nicely! We also made a honey-mustard sauce to serve on the side as a condiment for the potatoes; it went very well. Great job! I look forward to trying more of your recipes! :)”

“These little potatoes are incredible!Easy, easy, and begging to be taken to my next potluck.I love mustard, and while the mustard flavor was understated, the blend of the flavors was superb.This is also finger food! Everyone kept picking them up out of the dish, while I was preparing the rest of the meal.What fun little potatoes.Mine were about 2-inches in diameter.Thanks for this little treasure Dorothy!”

“Opened that restaurant yet Dorothy?=)These are delicious, the flavour mix is very tasty and the colour is great too.Followed the recipe to a T and was rewarded with mouth watering wee spuds.”

“My husband and I loved these potatoes so much. I added about 1/2 t. salt. We were really impressed that something that tasted so good was so low in fat. Yippee!! The mixture of seasoning was nice and zesty. We also love dijon mustard so we were in heaven. Thanks :)”

” Wow – use this recipe on medium sized well scrubbed bakers. Bake in 400F oven for 75 minute and do you have a winner. The skin is crunchy and tasty and the inside is fluffy cooked just right.I served them with whipped cottage cheese and chopped chives.Thanks Dorothy another great recipe”

“I made this last nght and liked the flavour a lot.The only thing I didn’t like was I found thema little dry.I think adding a tablespoon of olive oil to the the mixture would solve this problem.Will definitely make them again.”

“Wonderful flavour! The only mistake I made was in underbaking them. I have a notoriously slow oven, and even after 50 minutes, the potatoes weren’t fully done, but I was too hungry to wait. The mustard seeps right into the potatoes and I’m sure it would’ve been absolutely fabulous had I waited! Nevertheless, I really enjoyed this one. I skipped paprika, which I didn’t have, and use black pepper. Like Sue, I’ll try it with lemon juice next time.”

“These were very good but not as attractive as I had hoped. The mustard turned a dark brown (had to cover last 15 min to keep from burning it).I liked the spices on the potatoes so next time, I’d be tempted to toss potatoes with spices and roast, then toss potatoes with the mustard before serving, as that would solve the appearance problem. I will try these again, as they are so low-fat and had a nice, slightly spicy taste.”

“Absolutely delicious!! Spicy without being too hot.”

“Delicious and very easy to make.”

“We really enjoyed these.Easy to prepare.I didn’t change a thing.”

“Delicious and spicy!!This recepie is full of flavor and easy to make.”

“Wqe had these tonight with a standing rib roast from Bobbiegirl. Lots of flavour, and low fat which was great. Like the others, I will try them with some lemon juice next time.”

“As one reviewer stated, this recipe is spicy without being to hot. I didn’t use red potatoes but cut up three very large baking potatoes into 2 inch cubes. I placed them in a large ziplock bag and then added the ingredients listed. The only other change I made was to add 3 Tablespoons of olive oil to coat the potatoes since they didn’t have the skin on them to keep them from drying out. My family really enjoyed these potatoes. I made them to go with Lennie’s Crockpot Oniony Pork Chops wth Creamy Mustard Sauce #16902. What a great combination of flavors. Thanks for a keeper.”

“Maybe it was because I didn’t use red potatoes, but I just didn’t care for the flavor of the potatoes.I used the Yukon Gold potatoes, and they roasted up fine, and looked really yummy, but they were very bland.I think next time, I’ll add quite a bit of salt to the spice mix.”

“Derf, I love to find new ways to fix potatoes and these are delicious as well as attractive which is definitely a plus too.Dottie5”

“These were really good.I cut my potatoes up (I had mediums) and shook in ziploc bag.Also added a bit more cayenne… we like the kick.Thanks for the recipe.”

“These were pretty good.I thought the mustard tasted great on the potatoes.I cut my potatoes into pretty small chunks, but they still took over an hour to get even somewhat soft.Maybe with the more grainy Dijon mustard I used, there needed to be more liquid.Next time I will drizzle a little bit of olive oil over them too to help them soften up more.The flavors were great though.This is a nice way to spice up roasted potatoes.Thanks for the recipe!”

“Sorry, I did not like these potatoes. I followed the recipe exactly. I just did not like mustard flavor on potatoes. Maybe it was the Dijon mustard brand that I used.”