Mustard Potato Bites (Print-Friendly Version)
Bite-sized potatoes roasted up crisp with Dijon and whole grain mustard, topped with loads of parsley for zing.
# Ingredients List:
→ Potatoes
01 -
680 g small potatoes, cut in half
→ Mustard Coating
02 -
A good pinch of salt
03 -
Black pepper as you like
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
15 g whole grain mustard
07 -
30 g Dijon mustard
08 -
30 ml olive oil
→ Garnish
09 -
Chopped parsley for topping (optional)
# Detailed Cooking Steps:
01 -
Once they come out of the oven, let the potatoes cool off for a few minutes. If you want, sprinkle on some chopped parsley before digging in.
02 -
Pop the tray in the oven and bake for about 25–30 minutes. Give them a little stir halfway through. You want them brown and crunchy on the outside.
03 -
Line your tray with parchment. Lay the potatoes out flat so they cook nice and even.
04 -
Drop your potato halves in the bowl and toss until every piece is covered in the mustardy mix.
05 -
Grab a big bowl. Mix up the olive oil, both mustards, garlic and onion powders, salt, and black pepper until it’s all blended and smooth.
06 -
Crank your oven up to 220°C to get it hot and ready.
# Helpful Hints:
01 -
If you like things spicy, shake in a bit of cayenne or chili flakes with your mustard. Want it sweeter? Use honey mustard instead of Dijon. Toss in fresh herbs like rosemary or thyme to bump up the aroma.
02 -
Cooking for vegans? Just make sure your mustard is vegan—it usually is, but double-check.
03 -
You can stir a spoon of melted butter into your mustard coating for extra rich taste.