Mustard-Crusted Roast New Potatoes With Shallots and Garlic

The scent of roasting potatoes has always been intertwined with my childhood memories. Every Sunday, without fail, my grandmother would prepare a roast dinner, the star of which was always her perfectly crisp potatoes. While her recipe was a closely guarded secret, the aroma of earthy potatoes mingling with the sharp tang of mustard always lingered in the air, filling the house with warmth and comfort. This recipe, a culmination of years of experimenting, is my homage to those cherished Sunday dinners, bringing a touch of sophisticated flavor to a humble classic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 500g new potatoes, halved with skin left on
• 3 pink shallots, peeled and quartered
• 4 garlic cloves, peeled and crushed
• 3 tablespoons coarse grain mustard
• 3 tablespoons olive oil
• Sea salt, to taste
• Fresh ground black pepper, to taste

Equipment Needed

• Large bowl
• Roasting tray

Instructions

1. Pre-heat the oven to 200C/400F/Gas 6. Ensuring your oven is properly preheated is crucial for even cooking and optimal crispiness.

2. Par-boil the potatoes for 3 to 5 minutes and then drain well. Par-boiling softens the potatoes slightly, allowing them to absorb the mustard and oil mixture better and ensuring they cook through evenly in the oven. Drain thoroughly to promote crisping during roasting.

3. Place the potatoes into a large bowl with the olive oil, coarse grain mustard, sea salt, fresh ground black pepper, shallots and garlic, and mix well. Be generous with the seasoning; it’s what transforms these potatoes from ordinary to extraordinary.

4. Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard. The more even the coating, the more uniformly crisp and flavorful each potato will be. Use your hands to really get in there and make sure every nook and cranny is covered.

5. Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked. Keep a close eye on them towards the end of the cooking time to prevent burning. The ideal potato will be tender on the inside with a beautifully crisp, golden-brown exterior.

6. Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies. Tossing them halfway through and again before serving ensures even browning and helps prevent sticking.

Expert Tips & Tricks

• Choose your mustard wisely: While coarse grain mustard is called for in this recipe, feel free to experiment with other varieties. Dijon mustard will add a sharper tang, while a honey mustard will introduce a touch of sweetness.
• Don’t overcrowd the pan: Ensure the potatoes are spread out in a single layer on the roasting tray. Overcrowding will steam the potatoes instead of roasting them, resulting in a soggy texture. Use two trays if necessary.
• Prepping Ahead: The potatoes can be prepared up to 24 hours in advance. Simply toss them with the mustard mixture and store them in the refrigerator until ready to roast.
• Crispiness Boost: For extra crispy potatoes, try adding a tablespoon of semolina flour to the mustard mixture. The semolina will help to create a super-crisp crust.
• Flavor Infusion: Add a sprig of fresh rosemary or thyme to the roasting pan for an extra layer of herbaceous flavor. Remove the herbs before serving.
• Garlic Variation: For a milder garlic flavor, add the crushed garlic halfway through the roasting time. This prevents it from burning and becoming bitter.

Serving & Storage Suggestions

These mustard-crusted potatoes are best served hot, straight from the oven, when they are at their crispiest. They make a fantastic side dish to roast chicken, grilled sausages, or even a hearty vegetarian stew. Garnish with a sprinkle of fresh parsley for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes out on a baking sheet and bake at 180C/350F until heated through and crispy, about 10-15 minutes. Microwaving is not recommended as it will make the potatoes soggy. They are not suitable for freezing as this changes the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	201 kcal	N/A
Calories from Fat	92 kcal	N/A
Total Fat	10.3 g	15%
Saturated Fat	1.4 g	7%
Cholesterol	0 mg	0%
Sodium	10 mg	0%
Total Carbohydrate	25.4 g	8%
Dietary Fiber	2.8 g	11%
Sugars	1 g	N/A
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan Option: Ensure the mustard is vegan-friendly, as some varieties may contain honey.
• Spicy Kick: Add a pinch of chili flakes to the mustard mixture for a touch of heat.
• Herbaceous Twist: Incorporate finely chopped fresh herbs like rosemary, thyme, or oregano into the mustard coating for an aromatic flavor boost.
• Sweet Potatoes: For a sweeter variation, substitute the new potatoes with sweet potatoes, cut into similar sizes.
• Vegetable Medley: Add other vegetables like bell peppers, red onion, or zucchini to the roasting pan for a more complete side dish. Adjust cooking time accordingly.
• Mustard Variety: Experiment with different mustard flavors, such as Dijon, honey mustard, or even a smoked mustard. Each will impart a unique flavor profile to the potatoes.
• Parmesan Sprinkle: For a non-vegan option, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of roasting for a cheesy crust.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes for this recipe?
A: Yes, while new potatoes are ideal for their creamy texture and thin skin, you can substitute them with other varieties like Yukon Gold or red potatoes. Just make sure to cut them into similarly sized pieces.

Q: How do I prevent the potatoes from sticking to the roasting tray?
A: To prevent sticking, use a non-stick roasting tray or line your tray with parchment paper. You can also toss the potatoes with a little extra olive oil before roasting.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the potatoes up to 24 hours in advance by tossing them with the mustard mixture and storing them in the refrigerator. This allows the flavors to meld together even more.

Q: What is the best way to reheat leftover potatoes?
A: The best way to reheat leftover potatoes is in the oven. Spread them out on a baking sheet and bake at 180C/350F until heated through and crispy, about 10-15 minutes.

Q: Can I freeze these potatoes?
A: Freezing is not recommended as it can change the texture of the potatoes and make them mushy.

Final Thoughts

This Mustard-Crusted Roast New Potatoes recipe is a testament to the fact that simple ingredients, when combined with the right techniques, can create something truly extraordinary. The crisp, golden crust, the tender interior, and the burst of flavor from the mustard, shallots, and garlic make this dish a guaranteed crowd-pleaser. I encourage you to try this recipe and experience the delightful combination of textures and flavors for yourself. Feel free to experiment with different variations and share your feedback. I’m confident that this recipe will become a staple in your kitchen, just as it has in mine. Serve alongside your favourite protein dish or vegetarian option and enjoy!