These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.
Never believed the mustard wouldn't burn - it didn't. I added 2 T of honey in honor of honey mustard chicken and my sweet tooth. Absolutely loved that. Great side dish but being the potatoe lover I am I eat it as a main, too, and miss nothing.
Delicious! We have used fresh or dried thyme with good results.
I've made these too many times to count. What an easy, tasty recipe. It goes with so many main dishes, from fish to beef.
Even those who dislike mustard love this recipe. On occasion, I've had to substitute for the wine and have used champagne vinegar or rice vinegar. I have used part rosemary infused oil and olive oil, which gave it an intriguing flavor. I also have used dried rosemary when fresh was not available. I added ground Aleppo pepper with the black pepper. This recipe is often requested by friends coming for dinner
WOW!!! What an easy potato recipe. The tangy flavor of the Dijon mustard made these a hit. I will be making these again.
If you love potatoes, especially roasted potatoes, this is the recipe for you. They start out looking yellow and wet, but they finish with a golden brown crustiness and an intriguing depth of flavor. My five-year-old ate them with gusto! Plus, they are very easy and impressive.
Wow, these are AMAZING. They are crispy and tangy with a perfect hint of Rosemary. Followed recipe as is, and served them with baked salmon and roasted green beans.