Potatoes In Mustard Sauce Food

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

GRILLED YELLOW POTATOES WITH MUSTARD SAUCE

Steps:

• Preheat grill to a medium heat.
• Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes (10 if the potatoes are large). Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
• Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
• Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.
• While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.
• As soon as the potatoes come off the grill, toss lightly with the dressing (serve extra dressing on the side) and sprinkle remaining two tablespoons of parsley over the top.

PATRIOTIC POTATOES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.

NEW POTATOES WITH CHEDDAR CHEESE SAUCE

Steps:

• Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
• Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

SWEET POTATOES WITH MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
• Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
• Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
• Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

MUSTARD-ROASTED POTATOES

Steps:

• 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, lemon peel, 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. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
• Transfer potatoes to serving bowl.

BOILED MUSTARD POTATOES

Steps:

• Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.

POTATOES IN MUSTARD SAUCE

Steps:

• 1. Peel and cube the potatoes. Cook in boiling salted water. Cook until softened but firm. Drain While potatoes are cooking make the sauce.
• 2. Add butter to a saucepan and add the onions cook until translucent. Mix in the flour then slowly add the chicken stock. Bring to a boil once thickened turn to low and stir in the mustard. Taste and season with salt and pepper. Remove from heat.
• 3. Preheat oven 400 degrees. Spray a baking pan. Mix the mustard sauce with the potatoes. Pour into the prepared pan. Sprinkle with Panko and Parmesan cheese. Bake for about 15 minutes.
• 4. Serve garnished with parsley

MUSTARD-GLAZED ROAST NEW POTATOES

Steps:

• Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
• To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

BAKED TURBOT WITH LEMON MUSTARD SAUCE AND POTATOES

Steps:

• The man signs to understand if your Turbot is fresh are: shiny and slightly bulging eyes, bright skin, bad smell absence, and compact flesh.
• To clean the Turbot, place it upside down over a board and incise the flesh under the head, then pull and discard the offal. Finally, cut away the fins and rinse the fish thoroughly.
• Otherwise, ask to the fish seller for some help!
• If you prefer (I prefer) to use capers preserved into salt, soak them a couple of hours into a bowl filled with water, changing the water every 30 minutes. Finally, rinse the capers and proceed with the next steps.
• Now, peel and chop the garlic. Then, combine the Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter, and blend until smooth and consistent.
• Finally, add salt and pepper to taste.
• Pre-heat the oven to 355° F (180° C)
• Now, rinse the potatoes thoroughly then reduce into very thin slices.
• After that, season the potatoes with half of the lemon-mustard sauce.
• Season the Turbot as well with the remaining sauce.
• At this point, place the fish and the potatoes over a tray lined with parchment paper and bake about 20-25 minutes until the fish is fully cooked but still juicy, and the potatoes are well done.
• Serve immediately.

NEW POTATOES IN CREAMY MUSTARD DILL SAUCE

Steps:

• Place potatoes in 3-qt. microwaveable casserole. Add water; cover. Microwave on HIGH 10 min.; stir. Microwave 5 to 7 min. or until potatoes are tender; drain. Return potatoes to casserole.
• Microwave next 3 ingredients in microwaveable bowl 1 min.; stir until cream cheese is completely melted and mixture is well blended. Pour over potatoes.
• Top with onions and dill. Microwave 1 to 2 min. or until heated through; stir gently.

PORK CHOPS 'N POTATOES IN MUSTARD SAUCE

Steps:

• Heat oil in skillet.
• Brown pork chops; drain fat.
• You can skip this step if time doesn't permit.
• In slow cooker, add soup, chicken broth, thyme, garlic, pepper, onions and potatoes.
• Stirring to coat.
• Place browned pork chops on top of potato mixture.
• Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
• Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
• Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
• OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

EASTER EGGS WITH POTATOES AND CREAM IN MUSTARD SAUCE - EASTER MENU

Steps:

• Hard boil the eggs, rinse and peel.
• Peel the potatoes, cut them into large pieces and boil them in salted water until soft.
• Peel the onions and cut them into fine cubes.
• For a roux
• Melt the butter in a saucepan, add the onions and Sauté for 2 minutes.
• Stir in the flour and let it sweat.
• Deglaze the roux with stock and cream.
• Bring everything to the boil while stirring until the sauce thickens.
• Stir the mustard into the sauce, season everything with salt and pepper.
• Peel the eggs, halve them or leave them whole, if you like.
• Add them to the sauce with the potatoes and leave to stand for a few minutes.
• Serve the eggs with potatoes in mustard sauce, sprinkled with cress.

ROASTED PORK TENDERLOIN WITH POTATOES AND MUSTARD SAUCE

Steps:

• In a small bowl, combine the garlic, oregano, coriander and cumin. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mix all over the pork and wrap tightly with plastic wrap.
• Place the potatoes, bacon and 2 tablespoons of the oil in a large ziplock bag and toss to coat. Press out as much air as possible.
• In a small bowl, combine the remaining 1/4 cup oil, parsley, shallot, mustard, vinegar and sugar. Cover.
• Store the pork, potatoes and dressing in the refrigerator for at least 1 hour and up to 24 hours.
• When ready to cook and serve, remove the dressing from the refrigerator and allow it to come to room temperature.
• Adjust the oven rack to the upper-middle of the oven and heat the oven to 325ºF. Line a baking sheet with foil and spray with nonstick cooking spray. Place the potatoes on the baking sheet in a single layer. Season with salt and pepper. Roast the potatoes for 30 minutes.
• Remove the baking sheet from the oven, and with a spoon or spatula, push the potatoes to the sides of the baking sheet. Pat the pork dry and place in the center of the baking sheet. Return to the oven and roast until the pork registers 130ºF on a thermometer, 15-20 minutes.
• Remove the pork and the potatoes from the oven and adjust the rack 6 inches from the broiler. Switch the oven to broil and return the baking sheet. Broil the pork and potatoes until the pork is spotty brown and registers 140ºF, 3-5 minutes.
• Transfer the pork to a cutting board and tent loosely with foil. Let the pork sit for 10-15 minutes. Return the potatoes to the oven and continue to broil for an additional 5-10 minutes, until lightly browned.
• Slice the pork into 1/2-inch slices. Serve the dressing with the pork and potatoes.

ROASTED SMASHED POTATOES WITH MUSTARD CREAM

Steps:

• Cook potatoes in salted water until fork tender.
• While waiting for potatoes to cook, preheat oven to 450ºF (232ºC).
• Then mix sour cream, ranch, and Pork & Mindy's Mustard Sauce in bowl and refrigerate until needed.
• When potatoes are cooked, oil your baking tray, and place the potatoes on it.
• Smash the potatoes once with a spatula, top them with parmesan cheese, drizzle them with olive oil, and throw a good pinch of salt over them.
• Bake 25-30 min, or until golden and crispy.
• Remove from oven, drizzle with the mustard cream sauce you made, and top with chives. Enjoy!

EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)

Steps:

• Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
• In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
• Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
• Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

BABY POTATOES IN MUSTARD SAUCE

Steps:

• Cook the baby potatoes in their jacket in salted water until soft.
• While the potatoes are cooking make the sauce,.
• Melt the butter the add the cake flour, stir until well blended.
• Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
• Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.

TINY POTATOES WITH SPICY MUSTARD SAUCE

Steps:

• ABOUT THE RECIPE: These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper. Makes 4 to 6 servings Gluten-free
• INGREDIENTS: SAUCE 3 tablespoons spicy brown mustard 2 tablespoons extra-virgin olive oil 1 tablespoon maple syrup 1 teaspoon Italian seasoning blend 1/4 teaspoon garlic powder 1/4 teaspoon sea salt Dash cayenne POTATOES 2 pounds baby red and/or yellow potatoes, scrubbed with larger potatoes cut in half
• INSTRUCTIONS: Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
• Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes, or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.

CREAMY DILL MUSTARD SAUCE (IKEA COPYCAT)

Steps:

• Whisk the mustard, honey and oil together well, then add the vinegar, dill and salt and whisk again.
• Store in a jar in the refrigerator for up to 3 weeks.

PORK AND POTATOES IN MUSTARD SAUCE

Steps:

• Combine soup, broth, mustard, potatoes, onions and garlic in a slow cooker.
• Sprinkle salt, pepper & thyme on pork and put on top of mixture.
• Cook on low for 8 hours, high 4-6 hours.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• First lets make the mashed potatoes. Peel potatoes, chop them up and take them in a sauce pan, cover with water and season with salt. Cook them till it is completely done. Now strain them and add it to the same pan, now mash it well and add in butter, milk, salt and pepper to taste and some nutmeg. Fold it gently till it is smooth. Set aside.
• For the veggies, boil carrots and beans in some salted water for 4 to 5 mins. Now strain it and toss it with a tab of butter. Set aside.
• Now slice the chicken breast in half in the middle and season it with salt and pepper. Heat oil in a pan, add in chicken breast and cook for 3 to 4 mins on a medium high heat. Remove this to a plate and keep it warm.
• In the same pan, add in some butter and add in garlic and fry for a min.
• Now add in white wine or water and deglaze the pan. Add in mustard and mix well.
• Now add in cream, salt and pepper and mix well. Place the chicken over the sauce and simmer for a min.
• Now plate the dish, spoon some mashed potatoes in a plate, place couple of chicken breast and spoon the sauce over, and place some veggies.
• Serve immediately.