Roast mustard potatoes
Toss baby potatoes in mustard and spices for a fiery side dish to serve alongside your next Sunday roast.
2 tsp, (see tip)
Ground cayenne pepper
500 g, (chat variety), halved
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Place mustard and spices in a large bowl and stir to combine. Add potatoes to bowl and toss to coat.
- Place potatoes on prepared tray and lightly spray with oil. Bake for 45–50 minutes, turning halfway through cooking, until tender and golden. Serve.
COOK'S TIP: For extra mustardy flavour, serve with a little more Dijon mustard on the side. TO REFRIGERATE: Store any leftover roast potatoes in a reusable container for up to 3 days. Enjoy cold or reheat in an oven, air fryer or microwave, if you prefer.