Mustard Potato Bites (Printable Version)
Little crispy potatoes tossed with Dijon and hearty mustard, sprinkled with parsley for a flavor kick.
# Ingredients Required:
→ Garnish
01 -
Chopped fresh parsley (optional)
→ Mustard Coating
02 -
1 teaspoon onion powder
03 -
Salt to your liking
04 -
Black pepper, however much you want
05 -
1 teaspoon garlic powder
06 -
15 g grainy mustard
07 -
30 g Dijon mustard
08 -
30 ml olive oil
→ Potatoes
09 -
680 g little potatoes, cut in half
# Guide to Cooking:
01 -
Take your potatoes out of the oven, let them cool enough to grab, toss a bit of chopped parsley on top if you want, and eat up.
02 -
Bake those potatoes for about 25 to 30 minutes at your set temperature. Give them a stir halfway so they brown up nice and even and get crispy.
03 -
Layer your mustard-coated potatoes out flat on your parchment-lined tray. Try not to crowd them.
04 -
Drop in your halved potatoes and toss everything around with your hands or a big spoon. Make sure all pieces get mustard everywhere.
05 -
Mix up olive oil, Dijon, grainy mustard, onion and garlic powder, plus some salt and pepper. Whisk till it looks creamy and blended.
06 -
Turn your oven on to 220°C and let it get hot first.
# Extra Suggestions:
01 -
Feeling spicy? Toss in some cayenne or chili flakes to the coating. Want a sweeter taste? Try honey mustard. Fresh herbs like thyme or rosemary give a punch of herby goodness too.
02 -
Just a heads-up: double-check your mustard is totally vegan if that's your thing.
03 -
Stir in a spoonful of melted butter to the mustard for a richer feel.