Mustard and Poppyseed Potatoes

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Mustard and Poppyseed Potatoes

 

 

1 kg (2 1/4 lb) spunta potatoes, peeled, cut into 4 cm (1 1/2 " ) chunks

1/4 cup pure icing (powdered/confectioner's) sugar

2 tablespoons (8 tsp) olive oil

1 tablespoon (4 tsp) Dijon mustard

1 1/2 tablespoons (6 tsp) poppyseeds

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (390 F). Line a baking tray with non-stick

baking paper.

 

2. Place potatoes in a large saucepan. Cover with cold water. Add a

pinch salt. Bring to the boil over high heat. Cook, partially covered,

for 12 to 15 minutes or until just tender. Drain.

 

3. Combine sugar, oil, mustard, poppyseeds and salt and pepper in a

large bowl. Add hot potato and toss to coat. Spoon potato, in a single

layer, into a roasting pan. Drizzle over oil mixture from bowl.

Roast for 30 to 35 minutes or until golden.

 

 

 

NOTE: You can also use desiree or russet burbank potatoes for this recipe.

 

 

 

Serves 4.