These are the best potatoes ever!! I am a huge potato fan. I love potatoes every way. Chock it up to my Irish heritage. Or the fact that potatoes are just delicious. I tend to let the chopped potatoes soak for 10 minutes to get some of the starch off. This makes them crispier.
These are so crispy on the outside yet so creamy on the inside. My boyfriend has been known to make this recipe with mustard powder and two entire bulbs of garlic. That's the other thing about this recipe. Whole roasted garlic cloves. Insane. I prefer whole grain mustard to mustard powder although it is an entirely suitable substitute. The little mustard seeds burst in your mouth and provide a really satisfying texture.
This is probably my most used go-to recipe of all time. It is one of the only meals my boyfriend and I agree upon since he really loves his beef (yuck). Over the years we've adapted this recipe together (awwww). This is the version I've been making at the moment. It started off as just potatoes, massive amounts of onions, and olive oil. It has since gained a whole lot of awesomeness.
Mustardy Garlic Roast Potatoes
3/4 pound baby yukon golds
3/4 pound baby red potatoes
1 bulb garlic
3 small onions, 1 large onion, or 1/2 jumbo onion
3 sprigs thyme
1/2 tsp cayenne pepper (more or less depending on your taste)
1 tsp kosher salt
ground black pepper
1/3 cup olive oil
1/4 cup whole grain mustard
Preheat the oven to 450 degrees. Slice the potatoes into equal bite size pieces. Soak in water for 10-15 minutes while you chop the garlic and onion. Prepare the garlic by slicing the top off of the entire bulb and removing the cloves. Place all but 3 or 4 medium cloves in a roasting pan. Mince the remaining 3 or 4 cloves and add to the pan. Chop the onions to about the same size as the potatoes and add to the pan. Remove the potatoes from the water and pat dry. Add to the roasting pan.
Remove the thyme leaves from the sprig, chop coarsely, and add to the pan. Add the cayenne pepper, salt, black pepper, and mix with your hands to combine. Drizzle with the olive oil and mix well. Add the mustard and mix again to coat, spreading the mixture out evenly. Bake for about 30 minutes or until a fork inserted in a potato slides back out easily.