Best 6 Potatoes In Mustard Sauce Recipes
Indulge in a culinary journey to remember with our diverse collection of potato recipes, each featuring the distinct flavor of mustard. From the classic French dish Pommes de Terre à la Moutarde to the creamy and delectable Mustard Potato Salad, these recipes showcase the versatility of potatoes and the magic they create when paired with mustard. Dive into the rich and tangy flavors of our Mustard Roasted Potatoes, perfect for a hearty and comforting meal. Experience the perfect balance of tang and sweetness in our Honey Mustard Potatoes, sure to be a hit with both kids and adults. And for a unique twist, try our Mustard and Herb Potatoes, where fresh herbs elevate the flavors to new heights. Whether you prefer a side dish or a delectable main course, our potato recipes with mustard are guaranteed to satisfy your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PATRIOTIC POTATOES WITH MUSTARD SAUCE
Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They're tops in my hit parade of patriotic dishes. -Julie Murphy, Peachtree City, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.
Nutrition Facts : Calories 300 calories, Fat 19g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 402mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
POTATOES IN MUSTARD SAUCE
Steps:
- 1. Peel and cube the potatoes. Cook in boiling salted water. Cook until softened but firm. Drain While potatoes are cooking make the sauce.
- 2. Add butter to a saucepan and add the onions cook until translucent. Mix in the flour then slowly add the chicken stock. Bring to a boil once thickened turn to low and stir in the mustard. Taste and season with salt and pepper. Remove from heat.
- 3. Preheat oven 400 degrees. Spray a baking pan. Mix the mustard sauce with the potatoes. Pour into the prepared pan. Sprinkle with Panko and Parmesan cheese. Bake for about 15 minutes.
- 4. Serve garnished with parsley
BABY POTATOES IN MUSTARD SAUCE
I got this recipe from my mother in law in 1978 when I was still at school, my hubby was then my boyfriend, he loves this potato dish so I asked for the recipe to IMPRESS him. After all these year I still make this dish for him.
Provided by JeanineD 2
Categories Potato
Time 40m
Yield 1 Large bowl, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the baby potatoes in their jacket in salted water until soft.
- While the potatoes are cooking make the sauce,.
- Melt the butter the add the cake flour, stir until well blended.
- Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
- Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.
SWEET POTATOES WITH MUSTARD SAUCE
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs - rosemary, tarragon, sage - can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)
Provided by Melissa Clark
Categories easy, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
- Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 10 grams, TransFat 0 grams
MUSTARD-ROASTED POTATOES
Provided by Molly Stevens
Categories Garlic Mustard Potato Side Roast Christmas Vegetarian Low Cal High Fiber Fall Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
- Transfer potatoes to serving bowl.
Tips for Making Potatoes in Mustard Sauce
- Choose the Right Potatoes: For this recipe, small, waxy potatoes work best, such as Yukon Gold or fingerling potatoes. These potatoes hold their shape well and won't fall apart when cooked in the sauce.
- Boil the Potatoes Until Almost Tender: Before adding the potatoes to the sauce, boil them until they are almost tender but still slightly firm. This will ensure that they cook evenly in the sauce without becoming mushy.
- Use a Good Quality Mustard: The mustard is the key ingredient in this sauce, so it's important to use a good quality one. Look for a mustard that is flavorful and has a good balance of acidity and sweetness.
- Don't Overcook the Mustard Sauce: Once you add the mustard to the sauce, don't let it cook for too long. Overcooking the mustard will cause it to lose its flavor and become bitter.
- Serve with Your Favorite Sides: Potatoes in mustard sauce can be served as a main course or a side dish. It pairs well with grilled meats, roasted vegetables, or a simple salad.
Conclusion
Potatoes in mustard sauce is a classic dish that is easy to make and always a crowd-pleaser. With its creamy, tangy sauce and tender potatoes, this dish is sure to be a hit at your next gathering. So next time you're looking for a simple but delicious meal, give this recipe a try.
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