Crispy Mustard Roast Potatoes

Name: Crispy Mustard Roast Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 1.5 kg Maris Piper potatoes halved, or quartered if large; 2 tbsp rapeseed oil; 50 g butter; 3 clove garlic bashed; 2 tbsp English mustard powder; 1 pinch pinch of sea salt flakes

Elevate your Sunday roast with these incredibly crispy potatoes featuring a bold mustard kick. The combination of parboiling and sifting mustard powder creates a unique, golden-brown crust that's perfectly seasoned with garlic and butter.

Servings8 Portions

Prep Time10 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

Maris Piper potatoes halved, or quartered if large
1.5 kg
rapeseed oil
2 tbsp
butter
50 g
garlic bashed
3 clove
English mustard powder
2 tbsp
pinch of sea salt flakes
1 pinch

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas mark 7). Bring a large pot of salted water to a boil, add the prepared potatoes, and simmer for 8–10 minutes until the outsides are slightly softened but the centers are still firm.

Drain the potatoes thoroughly and leave them in the colander for a few minutes to steam-dry. Once dry, give the colander a vigorous shake to roughen up the edges; these fluffy bits will become the extra-crispy parts during roasting.

While the potatoes are drying, pour the rapeseed oil onto a large baking tray and place it in the oven for about 10 minutes until the oil is shimmering hot.

Carefully remove the hot tray from the oven. Tip the potatoes onto the tray along with the butter and bashed garlic cloves. Sift the English mustard powder over the top and toss everything together until the potatoes are evenly coated in the mustard-butter mixture.

Roast for 45 minutes, turning the potatoes halfway through the cooking time to ensure they become golden and crunchy on all sides. Serve immediately with a final sprinkle of sea salt flakes.