Mustard Roasted Potatoes (GF, V)

Mustard Roasted Potatoes for Dinner and Lunch (GF, V)

Mustard Roasted Potatoes (GF, V)
Getting the Potatoes Ready!

I’m lazy when it comes to cooking. (So lazy in fact that my mom helps me out with a ton of my cooking. That’s not my point, but you should know that she’s awesome.)

There are very few meals on this blog that don’t work as leftovers. In fact, most meals and/or side dishes I bring to work for lunch. My favorites are the Nutted Wild Rice Salad and the Butternut Squash Salad. I add chicken to the butternut squash salad to make it a meal.

Check out the recipe!
Check out the recipe!

Now, one of our new favorite side dishes is Ina Garten’s Mustard Roasted Potatoes. We follow the recipe exactly with a few small substitutions. For example, we don’t know a whole grain mustard that is certainly gluten free in our grocery store, so we use dijon mustard. These small changes don’t seem to make a big difference as long as your picking a high quality mustard and olive oil.

Ina Garten intended for her potato side dish to be exactly that, a side dish. However, I pack the leftovers for lunch. (I add ham too, or else this would not be a very filling lunch.) This dish is simple to make, yet adds so much flavor to your classic roasted potatoes. Without further ado, let’s check out the recipe!

Mustard Roasted Potatoes

Celiac Friendly and Free of the Top 8 Allergens. Always buy ingredients from brands that meet your allergy needs.

Ingredients

  • 2½ lbs. Fingerling Potatoes
  • 2 Yellow Onions
  • 3 tbsp. Olive Oil
  • 2 tbsp. Dijon Mustard
  • 2 tsp. Kosher Salt
  • 1 tsp. Freshly Ground Black Pepper
  • Optional: ¼ cup Parsley, chopped

Procedure

  1. Mustard Roasted Potatoes (GF, V)Preheat the oven to 425.
  2. Cut the potatoes and onions. Place on a sheet pan.
    1. Potatoes should be cut in half or quarters depending on their size.
    2. Onions should be cut into half-rounds by cutting the onion in half and then slicing it across.
  3. Toss the onions and potatoes together with the the olive oil, mustard, salt, and pepper.

    Mustard Roasted Potatoes (GF, V)
    Shake it up!
  4. Bake until the potatoes are lightly browned on the outside and tender on the inside (for 50 minutes to 1 hour). Be sure to toss occasionally.

    Mustard Roasted Potatoes (GF, V)
    Don’t forget to toss, so the potatoes are browned evenly!
  5. Serve warm with a garnish of your choice, such as parsley. And, maybe some extra salt too. Screen Shot 2015-02-26 at 10.40.12 PM

Tips & Tricks

  • You can eat this cold the following day too! Just pack it in your lunchbox!

Adapted from Ina Garten’s Mustard Roasted Potatoes 

To all my Fiesta Friday friends, I am particularly excited for this weekend because I will get to hang out with my sister while she is on Spring Break! Plus, I have some left over potatoes for lunch today and this weekend. 🙂

Happy Cooking Y’all!

33 thoughts on “Mustard Roasted Potatoes for Dinner and Lunch (GF, V)

  1. These potatoes look super yummy, you can’t beat roast potatoes! I’m like you – when I cook it’s usually just for me but I always make enough for at least 3 people so I have plenty of leftovers so I don’t have to cook again for a while (or i can freeze some so I can break it out when I really don’t want to cook!)

    1. Thanks! I love simple dishes with a ton of flavor. In part because I’m lazy, and in part because they’re tasty. Hope you had a fantastic weekend! 🙂

  2. uhm YUM, minus the onions for me 🙂 Now, I am tempted to try dijon mustard, BUT is it spicy….also, this would be fab with sweet potatoes too I bet!

    1. Yeah, this dish may not be up your alley. BUT, I’d love to hear how dijon mustard comes out if you try it in one of your baby steps. I’m sure we could make a similar sweet potato dish that meets your IBS needs. 🙂

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