These are possibly the best potatoes I’ve ever eaten. I made these for special dinner with Boyfriend, and despite having an amazing steak to go with them, I’d say the potatoes stole the show. The potatoes are tossed with a mustard dressing and then roasted until crispy. They don’t have an overwhelming mustard flavor, but just a perfect salty, umami flavor. While these were the perfect accompaniment for steak, I think they’d also be awesome breakfast potatoes.
I left the skin on, mostly because I’m lazy, but also because the skin is a good source of fiber. Despite the bad reputation of potatoes, they provide a good source of many nutrients. Potatoes are a very good source of vitamin B6, an important nutrient for a whole variety of things, including protein synthesis, cell formation, and neurotransmitter production (like serotonin, melatonin, and epinephrine). They also provide almost twice as much potassium as bananas (everyone’s favorite recommendation as a potassium sources). Potassium plays a key role in regulating blood pressure, and is frequently recommended if you get muscle cramps. Just a few examples of how delicious and nutritious potatoes can be.
Just keep in mind the potatoes should be stored in a cool, dark place separate from your onions. Light can turn potatoes green, which can make them bitter but is not typically harmful in normal quantities. And onions can cause potatoes to spoil faster.
What’s your favorite potato dish?
Mustard-Crusted Potatoes
Serves 4
Adapted from Two Peas and Their Pod
- 1/3 cup olive oil
- 1/3 cup Dijon mustard
- 1/3 cup whole-grain mustard
- 1 lemon, zested
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 2 1/2 lbs Yukon Gold potatoes, diced (about 6 cups)
Preheat the oven to 425ºF. In a large bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, lemon zest, garlic cloves, and salt. Toss the potatoes in the dressing.
Heat a large jelly roll pan in the oven for a minute, then pour out the dressed potatoes in an even layer on the pan. Bake for 25-30 minutes, tossing halfway through, until the potatoes are golden and crisp.
