Barefoot Contessa’s Golden Mustard Roasted Potatoes Recipe

Mustard roasted potatoes capture the essence of rustic, comforting cuisine with a zesty twist.

These golden-brown delights transform ordinary tubers into a culinary masterpiece that awakens taste buds.

Robust whole-grain mustard infuses each potato slice with tangy, complex flavors that dance across your palate.

Crispy exterior and creamy interior create a textural symphony that promises pure satisfaction.

Simple ingredients blend harmoniously, elevating this humble side dish into something extraordinary.

The aroma wafting from your kitchen will draw hungry guests closer, anticipating each delectable bite.

One forkful promises a sensory journey that balances bold and subtle notes: prepare to be amazed.

Why Barefoot Contessa Mustard Roasted Potatoes Are Irresistible

• Elevate Everyday Sides: These mustard roasted potatoes transform a simple side dish into a restaurant-worthy experience with minimal effort, turning ordinary ingredients into something extraordinary.
• Burst with Tangy Flavor: The mustard creates a bold, zesty coating that cuts through the richness of the potatoes, delivering a punchy taste that makes every bite exciting and memorable.
• Foolproof Cooking Method: The recipe requires basic kitchen skills, making it perfect for home cooks of all levels – just chop, mix, and roast for guaranteed delicious results without complicated techniques.
• Minimal Ingredient Magic: Using just a few pantry staples like potatoes, onions, olive oil, and mustard, this recipe proves that simple ingredients can create incredibly delicious and satisfying dishes with maximum flavor and minimal complexity.

Ingredients You’ll Need for Ina’s Mustard Roasted Potatoes

Main Ingredients:

Potatoes And Onions: – Potatoes: Starchy vegetable that becomes crispy and golden when roasted, choose medium-sized with smooth skin and no sprouts.

• Onions: Adds sweet flavor and caramelizes during roasting, select firm onions with no soft spots or bruising.

• Olive Oil: Helps create crispy exterior and adds rich flavor, use extra virgin for best taste.
• Salt: Enhances overall flavor and helps brown the potatoes, use kosher or sea salt for better texture.
• Black Pepper: Provides subtle heat and depth to the dish, freshly ground offers more robust flavor.

• Dijon Mustard: Adds tangy and sharp flavor that complements the potatoes, choose smooth and creamy variety.
• Fresh Parsley: Provides bright color and fresh herbal note, select vibrant green leaves with no wilting.

How to Roast Potatoes the Ina Garten Way

Step 1: Warm Up the Oven

Fire up your oven to a toasty 425 degrees Fahrenheit, creating the perfect roasting environment.

Step 2: Chop the Potatoes

Slice potatoes into rustic halves or quarters, depending on their size, creating uneven, charming pieces.

Step 3: Prepare the Onions

• Trimming both ends
• Peeling away the papery skin
• Splitting in half
• Slicing into delicate half-moon shapes

Step 4: Combine Potato and Onion Medley

Spread the potato and onion mixture across a spacious baking sheet, ensuring they’re evenly distributed.

Step 5: Season with Flavor Boosters

• Olive oil
• Dijon mustard
• Salt
• Freshly ground black pepper

Gently toss everything to coat each piece with delicious seasonings.

Step 6: Roast to Golden Perfection

Slide the baking sheet into the oven and roast for 50-60 minutes, stirring occasionally with a spatula to create even, crispy edges.

Step 7: Garnish and Serve

Remove from oven when potatoes are golden brown and tender inside. Sprinkle with fresh chopped parsley and an optional pinch of salt. Serve piping hot and enjoy your flavor-packed dish.

Pro Tips for Mustard Roasted Potato Success

• Select Potato Perfection: Grab small red or Yukon Gold potatoes for a guaranteed creamy and tender roasted result that melts in your mouth.
• Slice with Precision: Cut potatoes into consistent halves or quarters to guarantee even cooking and a professional-looking dish that cooks uniformly.
• Onion Cutting Technique: Slice onions into delicate half-moon shapes to help them caramelize beautifully and distribute flavor throughout the roasted potatoes.
• Maximize Mustard Magic: Use high-quality Dijon mustard for a bold, tangy kick that elevates the entire dish and adds depth to the roasted vegetables.
• Roasting Rack Placement: Position the baking sheet in the middle of the oven to ensure balanced heat distribution and achieve perfectly crispy potato edges.

Store Barefoot Contessa Roasted Potatoes the Right Way

• Vacuum Sealing: Preserve the crispy texture and robust mustard flavor by vacuum sealing cooled potatoes in specialized bags. Remove all air to prevent freezer burn and maintain peak quality for up to 4 months.
• Separate Layering: Store mustard roasted potatoes in stackable glass containers with parchment paper between layers. Prevent moisture absorption and maintain structural integrity, keeping potatoes fresh and delicious for 4-5 days in the refrigerator.
• Quick Reheat Method: Revive refrigerated potatoes by spreading them on a baking sheet, lightly drizzling with olive oil, and warming at 375°F for 10-12 minutes. Restore original crispiness and bring back the initial roasted sensation, ensuring each bite tastes freshly prepared.

Try These Mustard Potato Twists from Ina’s Playbook

• Spicy Mustard Kick: Add red pepper flakes or cayenne pepper to the mustard mixture for a fiery flavor boost. Sprinkle some chili powder on top before roasting to intensify the heat.
• Herb-Infused Medley: Replace parsley with fresh rosemary, thyme, or dill. Chop the herbs finely and mix them into the mustard coating or sprinkle on top after roasting for a fresh, aromatic touch.
• Garlic Parmesan Crunch: Mince fresh garlic and mix it with the mustard. Grate parmesan cheese and sprinkle over the potatoes during the last 10 minutes of roasting for a crispy, cheesy crust.
• Mediterranean Style: Add halved cherry tomatoes and sliced bell peppers to the baking sheet. Swap regular mustard for Dijon and include a sprinkle of dried oregano to give the dish a Mediterranean flair.

Wrapping Up with Golden, Tangy Potatoes

Mustard roasted potatoes elevate simple ingredients into a culinary masterpiece that beckons comfort and sophistication.

Ina Garten’s signature recipe transforms humble potatoes with zesty mustard and caramelized onions, creating an irresistible side dish.

Classic techniques merge with bold flavors, promising a memorable dining experience.

Crisp edges, tender interiors, and aromatic herbs make this dish a crowd-pleaser for any occasion.

Kitchen enthusiasts will appreciate the straightforward preparation and impressive results.

Let readers savor this recipe, share the deliciousness across social platforms, comment with their favorite twists, and spread culinary joy through one spectacular potato dish.

Barefoot Contessa Mustard Roasted Potatoes Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Ina Garten’s mustard roasted potatoes deliver rustic French countryside charm with tangy Dijon and herbal notes. Crispy exteriors and creamy centers create a simple side dish that elevates any meal for home cooks seeking effortless elegance.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 ½ pounds (1.13 kg) small red potatoes (or small Yukon Gold potatoes)
• 2 yellow onions

Seasonings and Herbs:

• 3 tablespoons (45 ml) good olive oil
• 2 tablespoons (30 ml) whole-grain mustard
• 1 teaspoon freshly ground black pepper
• Kosher salt

Garnish:

• ¼ cup (15 g) chopped fresh flat-leaf parsley

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Instructions

1. Prepare the oven by heating it to 425 degrees Fahrenheit (218 degrees Celsius), ensuring the rack is positioned in the middle for even roasting.
2. Examine the potatoes and slice them into uniform halves or quarters, depending on their size, creating bite-sized pieces that will cook evenly.
3. Clean and prepare the onions by removing the outer papery skin, trimming both ends, and then carefully slicing them into delicate, translucent half-moon shapes.
4. Arrange the potato chunks and sliced onions on a large rimmed baking sheet, spreading them out to create a single layer that allows for proper caramelization.
5. Generously drizzle extra virgin olive oil over the vegetables, ensuring each piece is lightly coated for optimal roasting.
6. Sprinkle two teaspoons of kosher salt and freshly ground black pepper across the vegetables, then add a dollop of tangy Dijon mustard for additional flavor complexity.
7. Using your hands or a spatula, thoroughly toss the ingredients to distribute the seasonings and oil evenly, guaranteeing each morsel is well-seasoned.
8. Place the baking sheet in the preheated oven and roast for 50 to 60 minutes, rotating the pan and gently stirring the vegetables every 15-20 minutes to promote uniform browning.
9. The dish is ready when potatoes develop a golden-brown exterior and a tender, creamy interior, with onions becoming soft and caramelized.
10. Remove from the oven and let rest for a few minutes, then garnish with freshly chopped parsley and an optional pinch of salt to enhance the final presentation.

Notes

• Select potatoes that crisp beautifully and hold their shape during roasting, like small red or Yukon Gold varieties for optimal flavor and texture.
• Cut potatoes consistently into halves or quarters, guaranteeing even cooking and attractive presentation on the plate.
• Slice onions into delicate half-moon shapes to promote quick caramelization and ensure they blend harmoniously with the roasted potatoes.
• Drizzle olive oil generously to create a golden, crispy exterior that seals in the potatoes’ natural moisture and enhances their rich, earthy taste.
• Season generously with herbs like rosemary or thyme, which complement the potatoes’ natural flavors and add an aromatic depth to the dish.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg