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Mustard roast potatoes in dish on table

Mustard roast potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Make these crispy mustard roast potatoes for an extra-special Sunday side dish. They're a delicious twist on everyone's favourite roast veg recipe

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal214
fat9g
saturates4g
carbs29g
sugars1g
fibre3g
protein4g
salt0.24g
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Ingredients

  • 1½kg Maris Piper potatoes, halved, or quartered if large
  • 2 tbsp rapeseed oil
  • 50g butter
  • 3 garlic cloves, bashed
  • 2 tbsp English mustard powder
  • pinch of sea salt flakes

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.

  • STEP 2

    Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.

Goes well with

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