Mustardy roast potatoes
- Chelsie Collins
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 20 mins
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Combine the traditions of Christmas and Chanukah with a 'Chrismukkah' menu to mark both holidays. Take your roasties up a notch with these crispy, mustardy potatoes – they’re the perfect partner to salt beef but make an equally delicious side to any roast dinner
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Ingredients
Nutrition
Units:
MetricUS
-
1kg starchy potatoes
(such as Maris Piper or King Edward), peeled and cut into large chunks
-
2 beef stock cubes
-
200ml neutral-tasting oil
such as vegetable
-
4 tbsp wholegrain mustard
-
sweet & sour gherkins and Dijon mustard, to serve
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Nutrition: Per serving
- kcal282
- fat14g
- saturates1g
- carbs32g
- sugars2g
- fibre5g
- protein5g
- salt1.59g
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Method
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step 1
Put the potatoes in a large saucepan. Cover with cold water and 1 tbsp salt. Bring to the boil and crumble in the stock cubes. Reduce the heat to a simmer and cook for 8-10 mins until the potatoes are tender. Drain. Shake the colander to rough up the edges, then leave to steam-dry for at least 10 mins.
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step 2
Heat the oven to 220C/200C fan/gas 7. Pour the oil into a large roasting tin and put in the oven to heat up for at least 10 mins. Once the oil is shimmering, carefully tip in the potatoes — the oil may spit. Roast for 40 mins, turning once.
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step 3
Put the mustard, 1 tbsp warm water and some salt and pepper in a small bowl, and mix into a loose-ish paste. After 40 mins, brush the mustard glaze all over the potatoes. Pour over any remaining glaze, then roast the potatoes for another 40 mins until dark brown and crisp all over. Serve with slices of salt beef, sweet & sour gherkins and Dijon mustard on the side for dunking. You could also serve buttered rye bread on the side.
Recipe from Good Food magazine, Christmas 2025
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