Reviewed: Oct. 19, 2009

Loved these potatoes...I added olive oil as per review and also added ground ginger (1/2 tbsp) because it goes so well with dijon mustard I knew it would taste great! I baked for 1 hour 15 mins and last 5 mins up-ed the temp to 400 because we like it a little more crispy.

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Reviewer:

Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Milverton, Ontario, Canada

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Reviewed: Oct. 19, 2009

These were pretty good. My photo already made the main page! I knew the time was not enough to cook potatoes so I cooked for 1hr and 10 minutes. To avoid drying I did add a bit of olive oil and I covered for the first 45 minutes - this will ensure they do not dry out. I made mine pretty spicy but you can eat with sour cream or mayo if you want to cool it back down. All in all a good dish.

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Jun. 6, 2009

i put a few drops of EVOO in the mustard mixture. it was very yummy and not dry at all. i went light on the chili powder and cayenne and wish i didnt. will make again with more spices. i was scared it was going to be to spicy. maybe a sqirt or two of spicy mustard. hubby loved it.

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justme

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I'm glad that this didn't use oil. I used regular baking potatoes cut in 1/8's. They are so good!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Oct. 9, 2008

After reading other reviewer comments, I decided to halve the recipe and make it in the microwave. There was no problem with burning and the dish came out fairly moist. I also added sliced green onions.

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Melanie

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Reviewed: Feb. 6, 2008

I think it needs modifications...other than what I did. I mixed mustard and added olive oil in a bowl with toher ingredients and sliced potatos in half then made slits in them letting them marinade for an hour and roasting at 400. Came out good but perhaps more salt next time , I will try again, it's a great idea. (I had to come back and give this another star , my dad LOVED them the next day !)

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 26, 2007

I made some modifications to this dish that made it more user friendly. I cut the potatoes to cubes and coated them in the musterd and spices. It came out very good. I also added some onions, my husband really enjoied this dish.

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farah

Cooking Level: Expert

Home Town: Shiraz, Fars, Iran

Living In: Denver, Colorado, USA

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Reviewed: Feb. 14, 2007

Wow, that is one of those recipes that your grandmother brings over every birthday because you said you liked them and don't want to hurt her feelings, and you have to grin and bear it. Maybe, the taste just wasn't right for my buds, although I can't say I've ever ate potatoes any other way I didn't like them.

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Billy

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Reviewed: Jan. 11, 2007

I tried this the other night and adapted the recipe a bit according to the reviews. For starters I split mixed two mustards; half Dusseldorf style and half Jack Daniels Mustard. I decided to then add 50% more of the Dusseldorf to help with the viscosity. After rolling the potatoes in the mix I used a brush to remove any clumps and to help smooth it out to avoid the burning as mentioned. I placed the potatoes in a pyrex dish on the middle rack for 50 minutes. At the 35 and 45 minutes marks I sprayed the tops of the potatoes with a light layer of olive oil to keep the mustard moist. Everything turned out perfectly and we will most definitely be making these again.

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Kibbles and Wits

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 20, 2006

Just made this tonight and it was delicious! Crispy and spicey, but not too hot. My fiance and I really enjoyed it, especially with sour cream on the side to cool the spice. I agree with the other reviewer that these do turn out hard, even after an hour baking in the oven. So we had to put them in the microwave for a couple minutes at the end to soften them up.

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Maslow

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Reviewed: Nov. 3, 2006

These were so, so dry. The mustard got all crusty after the baking time, and not in a good way. I could tell it was a little dry when I was mixing everything up so I added a splash of olive oil. It didn't help. There are tons of great roasted potato recipes on this site; I won't be making these again.

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Reviewer:

What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

Thanks for the recipe, Shirley. These potatoes are the perfect spicy contrast for baked fish dishes. I made the recipe following your instructions to the letter. Easy, quick and healthy because of the oil cooking spray. I will microwave my potatoes for a few minutes before I bake them the next time though, because mine were still a bit hard at 50 minutes of cooking in the oven.

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