Updated October 12, 2020
Horseradish-Mustard Roasted Potatoes
These beautiful roasted potatoes with a flavorful baked-on coating of grainy mustard mixed with horseradish make it the most perfect pairing ever created for roast beef, corned beef, or pot roast.
- 4 large Russet potatoes, peeled or unpeeled, cut in half, then in quarters, then into roughly equal 2–3-inch (5–8-cm) pieces
- 1 tablespoon (18 g) kosher salt
cup (80 ml) olive oil, divided
- 3 tablespoons (45 ml) whole grain mustard
- 3 tablespoons (45 ml) prepared horseradish
- 3 tablespoons (11 g) chopped fresh parsley
Preheat the oven to 450°F (232°C). Line a baking sheet with heavy-duty foil, dull side up, and set aside.
Place the potatoes in a pot with the salt, cover with water by 1 inch (3 cm), and bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 minutes. Pour the potatoes into a colander and let them air dry for 2 minutes or so, then bang them around a bit by shaking the colander. You want the edges to be a bit rough looking.
Dump the potatoes into a pile on the prepared pan. Drizzle 1⁄4 cup (60 ml) of the oil over the potatoes and toss to coat. Spread the potatoes out on the pan, trying to leave a little space between them.
Roast the potatoes in the preheated oven for 20 minutes, shake the pan, and roast for another 20 to 25 minutes, or until they are crisp-edged and deeply golden brown. While the potatoes roast, whisk together the mustard, horseradish, and remaining oil in a large, heat-proof mixing bowl.
Transfer the potatoes into the bowl with the horseradish mustard mixture, and toss gently to coat before returning to the pan and roasting for 10 more minutes. Serve hot, warm, or at room temperature, garnished with chopped fresh parsley.
You can make these with 5 cups (1.6 kg) of leftover Fireman’s Chicken Barbecue Salt Potatoes (page 17) that have been halved for a slightly different but equally delicious texture. Simply skip the boiling, but reheat until tender and bang ’em around a bit to soften up the edges.
Reprinted with permission from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood, Page Street Publishing Co. 2020.
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