Mustard-crusted new potatoes

Mustard-crusted new potatoes

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(22 ratings)

Cook: 50 mins - 1 hr

Easy

Serves 4
Give potatoes a boost with mustard - choose a waxy new potato, such as Charlotte or Pink Fir apple

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal191
  • fat10g
  • saturates1g
  • carbs24g
  • sugars0g
  • fibre2g
  • protein3g
  • salt0.5g
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Ingredients

  • 500g bag small new potato, scrubbed and halved (Charlotte or Pink Fir apple are ideal)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 large red onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp wholegrain mustard
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat oven to 200C/fan 180/gas 6. Boil potatoes for 7 mins, then drain well. Tip into a large bowl with the onion, mustard and olive oil. Toss well to coat and transfer to a roasting tin. Roast for 30-35 mins until the mustard forms a golden crust. Toss gently in the tin and serve with the chicken.

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Comments, questions and tips

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CailinLondon
12th Mar, 2016
5.05
I rarely give a recipe 5 stars, but this is such a tasty and impressive dish for such a simple recipe! I left the new potatoes whole as they were quite small. The only thing I would change is to leave the onion in bigger chunks - the recipe says to slice them finely, but then they burn in the oven.
drhelen
11th Oct, 2015
5.05
These are our new favourite roast potatoes! I'm not usually a fan of mustard but here the mustard counteracts the sweetness of the red onion perfectly. I served them with sausages and vegetables when we had friends over and they were so popular all our friends asked us for the recipe! I made I partly prepared the potatoes the night before (parboiled abs mixed with the oil, onion and mustard) then put in a covered dish in the fridge. All I had to do the next day was roast them and they were absolutely delicious. Highly recommended.
valor2010
4th Jan, 2015
5.05
Fantastic! Used a bit less mustard and roasted for about 50 minutes.
catbail
26th Jun, 2014
5.05
Gorgeous. Followed the recipe exactly (unusual for me!) and they turned out perfectly. Will be serving these with lots of things - it looks as if you've made a real effort, but it's so easy!
annak19
19th Nov, 2013
Love these! So delicious and the red onion becomes caramelised during the roasting. I am not a big fan of large chunks of onion but this is absolutely lovely with the mustard bringing it all together.
chatrouge79
23rd Jul, 2012
5.05
I loved this, the red onion was especially sweet, i think this is a great alternative for a roast pots, sadly my traditionalist boyfriend did not agree but he didn't leave any on his plate! We had it with the tarragon chicken but felt it was too many flavours.
middy346
13th May, 2012
5.05
Forgot to say that I did this with the usual roasting potatoes, rather than new potatoes - just cut them in half.
middy346
13th May, 2012
5.05
Tasty!
cocovanilla
21st Mar, 2012
4.05
Forgot to rate it..
cocovanilla
21st Mar, 2012
4.05
They never turned out crispy (I think they had to be in the oven for much longer for that to happen), but the mustard was a nice twist. It was not empowering at all - which is fine because I don't love mustard!

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