Honey Mustard Potatoes

Crispy and tangy potatoey goodness!

Honey mustard potatoes

Time: 45 mins | Difficulty: 2/5 | Recommendation: Breakfast or a side dish

As I mentioned in my recipe for honey-mustard glazed paneer, I love finding new ways to cook with my favorite condiment, MUSTARD! I have a recipe for savory mustardy potatoes, but these potatoes use scallions and honey mustard to add a slightly different flavor profile. Because of the lack of graininess in the mustard, I also find it’s better to roast these in the oven rather than on the pan like I suggest in my other recipe.

Ingredients/Special tools:

• Potatoes (I like fingerlings for this recipe)

• 1 scallion, chopped

• Honey mustard

• Olive oil

• Baking soda

• Salt

• A big bowl

Method:

• Peel the potatoes and chop into 1/2 inch chunks or rounds. Add to a pot, and add enough water to cover. Add a sprinkle of baking soda, along with some salt, to the water. Meanwhile, pre-heat the oven to 425 and line a pan with baking parchment.

• Boil the pot of potatoes until you can just stick a fork into them, about 15 minutes. Drain them, and shake them around a bit in the colander so they get some craggly edges.

• Add the potatoes to the pan, then drizzle with olive oil and toss. Roast for 20 minutes, until the potatoes are getting golden brown.

• Chop the scallions while the potatoes are having their first roast.

• After about 20 minutes, remove the pan and add the potatoes to a big bowl. Add a bit of salt and some pepper, and a big spoonful of honey mustard. Toss well to coat all the potatoes.

• Add the potatoes back to the pan, and sprinkle the scallions over them. Put them back in the oven for 5 minutes.

• Add them back to the bowl one last time, and add a smaller spoonful of honey mustard to coat everything again. Enjoy!