Food Network
Home> Recipes> Holidays and Parties>
Mustard-Roasted Potatoes Recipe

Mustard-Roasted Potatoes

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 29

Showing 1-10 of 29

Sort by:

Newest

  • on April 09, 2013

    Flag

    I tried this after seeing the recipe on TV and reading some of the reviews. I lowered the oven temp to 400 F. I baked the potatoes 30 minutes, then added the onions along with another tablespoon of both mustard and olive oil. continued baking the last 30 minutes. Also, I didn't have whole grain mustard, used Dijon instead. They came out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 22, 2013

    Flag

    I just made these and they are AMAZING! I had some small Yukon Golds that I combined with peeled Russets because I didn't have enough YG. I cut the Russets so they would be the same size at the YG's. I roasted them at 425, and had no issue with burning onions. I did turn them about 4 times during the roasting, so maybe that helped. Great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 18, 2013

    Flag

    Great! Only, watch the temp and time. I used baby potatoes and they were done within 25 minutes, and the onions still burned. I'll adjust. Great, great flavor and so simple.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2013

    Flag

    Wow!! So simple to make. It was an instant hit with my son and wife. Thank You. Regards.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2013

    Flag

    Oh my goodnes were these amazing! So here's the report. I wish I had Doubled the recipe, it was so good! One of times I strictly followed the recipe. Only problem was that I could'nt quit eating it and I had a horrible stomach ache when I went to bed ~ need a little discipline there! As far as the temp goes, my roast beef was finishing the last hour at 350 so I popped the sheet of potatoes in on the bottom rack. When I brought out the roast to rest I cranked it up to 400 for about 10 minutes and they came out absoluelty perfect. This will be one of my standby recipes! Thank you, Ina, love you!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2013

    Flag

    I roast a lot of vegetables in the oven and I agree with some of the other reviewers regarding oven temperatures and the potential for onions burning. My solution for this recipe was to decrease oven temp to 400, and to put the onions on a SEPARATE baking sheet. Pull the onions out when they are done to your liking. Continue to bake the potatoes, and when the potatoes are done, remove from the oven and THEN you mix in the already roasted onions.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 12, 2013

    Flag

    This was soooo easy and I loved it so much that I'm making it again and again... The extra salt and parsley at the end was beneficial. I did try adding fresh cilantro and zested lemon at the end to change the taste a bit once. It was great!!! Definately a good potatoe recipe for a quick after work meal!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 06, 2013

    Flag

    This recipe is DANGEROUSLY good! I made it for the first time last night, and started "nibbling" until the rest of my meal was ready. Well, I "nibbled" my way through several servings - they were just sooooo good that I couldn't stop myself! There's plenty still left over, and I cannot wait to enjoy them again tonight (it was all I could do to not have some for lunch! I used only 2 lbs. of potatoes as I could not fit the last 1/2 lb. onto my cookie sheet, in one layer. I turned the potatoes every 15 minutes, and they were done in 45 minutes. I would not change a thing about this recipe, and have forwarded links to all of my food addict friends.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 04, 2013

    Flag

    I think that there must have been a typo about the temperature. They were a bit bland as well. That is ok...I love Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2013

    Flag

    Shame on you Ina. Onions in a 425 degree oven for close to an hour are going to burn EVERY TIME. I should have known better! The recipe is delicious, but only because I added all new onions for the last 10 minutes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.