Mustard-Crusted Potatoes

Mustard-Crusted Potatoes

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From: Diabetic Living Magazine

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 12 servings

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Original recipe yields 12 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Lightly coat a 15x10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
  2. Combine 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.
  3. Stir in mustard seeds and coriander seeds. Roast for 10 minutes more or until the potatoes are tender. Sprinkle with parsley before serving.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 155 calories; 4 g fat(1 g sat); 4 g fiber; 27 g carbohydrates; 3 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; 147 IU vitamin A; 32 mg vitamin C; 31 mg calcium; 2 mg iron; 156 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat

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