Cookstr.com

Horseradish-Mustard Roasted Potatoes

Updated October 12, 2020
Horseradish-Mustard Roasted Potatoes
Horseradish-Mustard Roasted Potatoes

These beautiful roasted potatoes with a flavorful baked-on coating of grainy mustard mixed with horseradish make it the most perfect pairing ever created for roast beef, corned beef, or pot roast.

Serves4

Cooking Time1 hr 15 min

Ingredients

  • 4 large Russet potatoes, peeled or unpeeled, cut in half, then in quarters, then into roughly equal 2–3-inch (5–8-cm) pieces
  • 1 tablespoon (18 g) kosher salt
  • 1/3 cup (80 ml) olive oil, divided
  • 3 tablespoons (45 ml) whole grain mustard
  • 3 tablespoons (45 ml) prepared horseradish
  • 3 tablespoons (11 g) chopped fresh parsley

Instructions

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with heavy-duty foil, dull side up, and set aside.

  2. Place the potatoes in a pot with the salt, cover with water by 1 inch (3 cm), and bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 minutes. Pour the potatoes into a colander and let them air dry for 2 minutes or so, then bang them around a bit by shaking the colander. You want the edges to be a bit rough looking.

  3. Dump the potatoes into a pile on the prepared pan. Drizzle 1⁄4 cup (60 ml) of the oil over the potatoes and toss to coat. Spread the potatoes out on the pan, trying to leave a little space between them.

  4. Roast the potatoes in the preheated oven for 20 minutes, shake the pan, and roast for another 20 to 25 minutes, or until they are crisp-edged and deeply golden brown. While the potatoes roast, whisk together the mustard, horseradish, and remaining oil in a large, heat-proof mixing bowl.

  5. Transfer the potatoes into the bowl with the horseradish mustard mixture, and toss gently to coat before returning to the pan and roasting for 10 more minutes. Serve hot, warm, or at room temperature, garnished with chopped fresh parsley.

Note

You can make these with 5 cups (1.6 kg) of leftover Fireman’s Chicken Barbecue Salt Potatoes (page 17) that have been halved for a slightly different but equally delicious texture. Simply skip the boiling, but reheat until tender and bang ’em around a bit to soften up the edges.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password