mustard and miscellany

A story of love and hate

Recipe: Mustard-Roasted Potatoes October 5, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:10 pm
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Another side dish using mustard today! This one brought to you by Epicurious and it’s a good one: Mustard-Roasted Potatoes. Just as the recipe said, these came out creamy in the center while nice and crunchy-roasted on the outside. The mustard taste was definitely there but not in any way overpowering. I and my dining partners thought these were really delicious. I don’t think I’d serve them with an entree using mustard, or even something with a rich sauce – the flavor of the potatoes is so nice that they stand alone with a simple meal. We had them with grilled ribeyes and steamed broccoli.

The recipe called for whole-grain mustard and while you could use a creamy mustard and still achieve a nice flavor, I think the whole grain adds a nice texture to the potatoes that is really worth it. We used a Temeraire Dijon, not the smoother Temeraire Dijon that I used with the Pork Chops in Mustard Cream Sauce (and if you haven’t tried those, go do so now…I’m drooling just remembering how good that was) but a grainy version.

Strangely, I can’t find it online anywhere so maybe it has been discontinued or something? Regardless, it was great but I imagine any nice grainy mustard would do quite well. EDIT: The oh-so-helpful-and-awesome Nichole from Eating in Madison A to Z let me know that Temeraire is now Musette mustard! I still can’t find the grainy one online and even the creamy Dijon appears to be out-of-stock many places, but at least now we all know what we’re looking for. Thanks so much, Nichole!

This recipe calls for 3 lbs. of potatoes so it makes a decent amount of food. The leftovers are good heated up on their own, but I ended up turning them into a definitely low-brow but absolutely delicious dish a few days later…you’ll just have to stay tuned for that. I used a mix of small yellow and red thin-skinned potatoes for this. Definitely use thin-skinned potatoes, this wouldn’t have nearly the same results with a baking potato like Russets. I also omitted the lemon zest simply because I didn’t have a lemon and don’t care much for lemon in savory dishes. Otherwise, I pretty much followed the recipe – mine had to bake a bit longer because the oven was having some issues, but just stick a knife in them from time to time and you’ll be able to gauge when the centers are nice and soft.

Printable recipe

Mustard-Roasted Potatoes (Feeds 6-8)


  • Nonstick vegetable oil spray
  • .5 cup whole grain Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. (.25 stick) butter, melted
  • 2 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp, sea salt
  • Fresh ground pepper
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, diced


  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
  • Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  • Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  • Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

I think these are good enough to be served to company, but also simple enough that whole-grain-mustard-loving-children would gobble them up. Great recipe, please do try it and let me know what you think. And check back to see how I bastardize the leftovers into a recipe that will appall food snobs everywhere!




Recipe: Colman’s Mustard Rice September 24, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:41 am
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New recipe today…a side dish! This recipe was posted by the nice folks at Colman’s Mustard on their Twitter account a week or so ago. You should follow them on Twitter if you don’t, they post lots of cool recipes and are very interactive if you say hi to them there. I’ve been a fan of Colman’s mustard for years, especially their dry mustard. You can add a pinch of it to pretty much anything savory – salad dressings, marinades, sauces, soups – for a nice hint of flavor.

Photo credit:

When they posted this mustard rice recipe recently, I was intrigued…never would have come up with this idea myself. We paired it with some simple kielbasa and veggie grilled skewers and it was really good! The rice is a little spicy from the mustard powder. I would definitely make this again.

It’s a drier rice because you sort of stir-fry it into the onions and spices at the end, which I really liked. My mom commented that it kind of looked like fried rice, and she’s right – but it’s not oily at all. Very nice and light. It should be obvious from the recipe but do keep in mind that this only makes 2 cups of rice, which isn’t a ton depending how many people you are feeding…adjust accordingly. This recipe calls for one onion and while I love onion, we only used half of a large one here and it was plenty. I’d say one whole onion only if it’s a pretty small onion. Also, we used white rice so that the color would show up and it tasted great, but I think this would be really good with brown rice, barley, quinoa, or whatever grain you like.

Printable recipe

Colman’s Mustard Rice

Feeds 3-4


  • 2 cups cooked rice
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1 Tbsp. Colman’s dry mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 2 tsp. vegetable oil


  • Mix mustard, salt, pepper, paprika, and set aside
  • Heat oil in a large saute pan over medium heat and add chopped garlic until slightly brown
  • Add the onions to the pan and saute until they turn translucent
  • Add the cooked rice and mustard mix to the pan and toss everything until the rice is well mixed with the spices

If you try this, let me know how it turns out for you! I’d love your feedback.