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Photo of Roast mustard potatoes by WW

Roast mustard potatoes

2
Points®
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Moderate
Toss baby potatoes in mustard and spices for a fiery side dish to serve alongside your next Sunday roast.

Ingredients

Dijon mustard

2 tsp, (see tip)

Ground paprika

1 tsp

Ground cumin

1 tsp

Chilli powder

½ tsp

Ground cayenne pepper

¼ tsp

Baby potatoes

500 g, (chat variety), halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Place mustard and spices in a large bowl and stir to combine. Add potatoes to bowl and toss to coat.
  3. Place potatoes on prepared tray and lightly spray with oil. Bake for 45–50 minutes, turning halfway through cooking, until tender and golden. Serve.

Notes

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.