Mustard-Crusted Potatoes

Vegan Dinner

This simple potato side dish really delivers on taste. A mix of Yukon Gold and sweet potatoes (you could also use red new potatoes or fingerlings) are roasted in a scrumptious mustard-turmeric sauce and coated with mustard seeds and coriander seeds which form a nice crust.”

Ingredients

  • 4 pounds Yukon Gold potatoes, unpeeled, and/or sweet potatoes, peeled
  • 3 tablespoons olive oil
  • 2 teaspoons ground pepper
  • 2 teaspoons dry mustard
  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric
  • 1 tablespoon mustard seeds, slightly crushed
  • 1 tablespoon coriander seeds, slightly crushed
  • ⅓ cup chopped fresh Italian parsley

Directions

  • 1Preheat oven to 450°F. Lightly coat a 15×10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
  • 2Combine the potatoes, oil, pepper, dry mustard, salt, and turmeric in a very large bowl; toss to coat. Spread the potatoes in the prepared baking pan. Roast, uncovered, for 30 minutes, stirring after 15 minutes.
  • 3Stir in mustard seeds and coriander seeds. Roast for 10 minutes more or until the potatoes are tender. Sprinkle with parsley before serving.