Potatoes In Mustard Sauce Recipes

Steps:

• Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Steps:

• 1. Peel and cube the potatoes. Cook in boiling salted water. Cook until softened but firm. Drain While potatoes are cooking make the sauce.
• 2. Add butter to a saucepan and add the onions cook until translucent. Mix in the flour then slowly add the chicken stock. Bring to a boil once thickened turn to low and stir in the mustard. Taste and season with salt and pepper. Remove from heat.
• 3. Preheat oven 400 degrees. Spray a baking pan. Mix the mustard sauce with the potatoes. Pour into the prepared pan. Sprinkle with Panko and Parmesan cheese. Bake for about 15 minutes.
• 4. Serve garnished with parsley

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
• Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
• Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

Steps:

• In skillet, brown pork chops on both sides in hot oil.
• Drain fat.
• In your crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.
• Add potatoes and onion, stirring to coat.
• Place browned pork chops on tops of potato mixture.
• Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
• Serve with salad or side dish of your choice.( I place some of the sauce on top of the pork chops when I served these).

Steps:

• Cook the baby potatoes in their jacket in salted water until soft.
• While the potatoes are cooking make the sauce,.
• Melt the butter the add the cake flour, stir until well blended.
• Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
• Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.

Steps:

• Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
• Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

Steps:

• Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
• Transfer potatoes to serving bowl.