Mustard-crusted potatoes

Name: Mustard-crusted potatoes
Ingredients: 1 kg potatoes; 1500 ml water; 1 teaspoon salt; 2 tablespoons mustard; 4 tablespoons olive oil; 1/2 teaspoon ground pepper; 1 teaspoon dried basil

Appetizers - Mustard-crusted potatoes by Matilda F. - Recipia

Mustard-crusted potatoes are served warm as a side dish; they’re boiled first, then baked with mustard and oil until the edges turn golden. I prefer firm potatoes with yellow flesh that hold their shape when cubed; the crust stays thin and golden, with the basil visible among the browned patches at the edges. Prep: 15 minutes. Cook: 45-55 minutes. Total time: 60-70 minutes. Serves: 4. About 320 kcal and 5 g protein per serving.

Ingredients

1 kg potatoes
1500 ml water
1 teaspoon salt
2 tablespoons mustard
4 tablespoons olive oil
1/2 teaspoon ground pepper
1 teaspoon dried basil

Preparation

1. Peel the potatoes and cut them into cubes about 3 cm across. Put them in 1500 ml cold water with 1/2 teaspoon salt and boil for 15 minutes, until a fork goes in easily but the cubes still hold their shape. 2. Mix the mustard with 3 tablespoons and 2 teaspoons olive oil, adding it a little at a time. Stir in 1/2 teaspoon salt, the pepper and dried basil. 3. Drain the potatoes and toss them with the sauce while they’re still warm, until evenly coated. 4. Heat the oven to 200°C. Grease an ovenproof dish with 1 teaspoon oil and arrange the potatoes in a single layer. Bake for 30-40 minutes, until browned at the edges.

Notes

You can replace the dried basil with the same amount of oregano; mustard is the allergen in this dish. Store leftover potatoes in a closed container in the fridge and eat within 3 days. Serve them with oven-baked fish or a simple roast, with a green salad on the side. I choose firm potatoes with yellow flesh because they hold their shape better when tossed with the sauce. Floury potatoes can fall apart in the bowl, especially if mixed vigorously. Smaller cubes brown faster, so start checking them before halfway through the baking time. Olive oil with a bitter taste will still be noticeable after baking, so I choose one with a mild flavor. To serve more people, double the quantities and divide the potatoes between two trays so they aren’t crowded.