Description
These mustardy roast potatoes offer a crispy, golden exterior with a tender, fluffy interior, enhanced by a rich, tangy mustard glaze. Perfectly roasted and infused with beef stock flavor, they make a flavorful side dish ideal for hearty meals.
Ingredients
Scale
Potatoes
- 1kg starchy potatoes (such as Maris Piper or King Edward), peeled and cut into large chunks
Stock & Cooking
- 2 beef stock cubes
- 1 tbsp salt (for boiling water)
- 200ml neutral-tasting oil (such as vegetable oil)
Mustard Glaze
- 4 tbsp wholegrain mustard
- 1 tbsp warm water
- Salt and pepper, to taste
To Serve
- Sweet & sour gherkins
- Dijon mustard
- Slices of salt beef (optional)
- Buttered rye bread (optional)
Instructions
- Boil the potatoes: Place the peeled and chunked potatoes in a large saucepan. Cover with cold water and add 1 tablespoon of salt. Bring to a boil, then crumble in the 2 beef stock cubes. Reduce heat to simmer and cook for 8-10 minutes until potatoes are tender but not falling apart. Drain well.
- Rough up potato edges: Transfer the drained potatoes to a colander and shake them to roughen up the edges. This helps create a crispy texture when roasted. Leave the potatoes to steam dry for at least 10 minutes to remove excess moisture.
- Preheat oil and roast potatoes: Preheat the oven to 220°C (200°C fan)/gas mark 7. Pour the 200ml of neutral oil into a large roasting tin and place in the oven to heat up for at least 10 minutes until shimmering. Carefully add the potatoes to the hot oil, taking care as it may spit. Roast for 40 minutes, turning the potatoes once halfway through to ensure even browning.
- Prepare mustard glaze: While the potatoes roast, mix the 4 tablespoons of wholegrain mustard with 1 tablespoon of warm water, and season with salt and pepper to taste, creating a loose-ish paste.
- Glaze and finish roasting: After the initial 40 minutes roasting, brush the mustard glaze over the potatoes thoroughly. Pour any remaining glaze over the potatoes and continue roasting for another 40 minutes until they are dark brown and crisp on all sides.
- Serve: Serve the mustardy roast potatoes alongside slices of salt beef, sweet & sour gherkins, and Dijon mustard for dipping. Optionally, add buttered rye bread to complement the dish.
Notes
- Using starchy potatoes like Maris Piper or King Edward ensures a fluffy interior and crispy edges.
- Roughing up the potatoes by shaking helps increase crispiness after roasting.
- Heating the oil thoroughly before adding potatoes prevents them from absorbing too much oil.
- This recipe pairs well with salt beef and tangy condiments for a traditional British twist.
- Adjust seasoning in the mustard glaze to your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: mustardy roast potatoes, crispy roast potatoes, wholegrain mustard potatoes, British side dish, starchy potato recipes
