Sunday, June 16, 2013

Mustard Aioli Baked Potatoes with Herbs

This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling.

Serve 4 to 6   Prep: 10 minutes  Cook: 45 to 60 minutes


  • Mustard Aioli:
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon whole grain mustard
    1 teaspoon honey
    2 cloves garlic, smashed to a paste
    Kosher salt and freshly ground black pepper
  • Potatoes:
    1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered
    2 tablespoons kosher salt, plus more for sprinkling
  • 1 medium onion, halved, peeled and sliced vertically
  • Garnish:
    1 tablespoon finely chopped fresh flat-leaf parsley
    2 teaspoons finely chopped fresh chives
    2 teaspoons finely chopped fresh tarragon
    Freshly ground black pepper and crushed red pepper flakes


  1. For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
  2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.  
  3. Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions.  Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
  5. Enjoy.

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