Mustard-roasted potatoes

By | August 17, 2012

Any food scientists out there?

Until today, I’d been having the most peculiar problem with my mustard-roasted potatoes. They just took forever to cook. And even when they’d been left in the oven at a high temperature for eons and eons, they still weren’t soft enough on the inside.

Weird, right?

Also frustrating. So much that I decided to leave mustard-roasted potatoes alone for awhile in favor of other potato-centric things. Like crispy potato zucchini tarts. And utterly perfect potato kugel. And of course, the world’s best (classic) roasted potatoes.

In the end, that was what saved me, those classic taters. Because if the parboiling method did such a nice job over there, why not here?

…Exactly. Problem solved!

These mustard-roasted potatoes are deliciously soft on the inside. They’ve also got a nice crisp thing going on outside, though not quite as crispy as my classic potatoes tend to turn out. But to make up for it, they’re packed with mustard goodness. The flavor manages to be gentle and robust at the same time.

How? Don’t ask me. Just try them, and you’ll see.

…Or go find some food scientists. They’d probably know.

One year ago: Butternut squash kugel


4 Comments

Bithia on August 17, 2012 at 1:13 am.

It doesn’t take a food scientist to realize how yummy these potatoes are! Thanks for this recipe. I am going to cook me some ‘taters!

Reply

Tali Simon on August 17, 2012 at 12:10 pm.

This one was for you, Bith!

Reply

Ahuvah Taub on August 29, 2012 at 7:47 pm.

I made these potatoes for dinner super yummy. Left the peel on did not work out. Next time no peel.

Reply

Victoria (Itsy Bitsy Balebusta) on September 2, 2012 at 5:53 am.

Perfect addition to my Rosh Hashana menu! We loveee potatoes in my house and are always looking for new variations!

Reply

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