Mustardy roast potatoes

Combine the traditions of Christmas and Chanukah with a ‘Chrismukkah’ menu to mark both holidays. Take your roasties up a notch with these crispy, mustardy potatoes – they’re the perfect partner to salt beef but make an equally delicious side to any roast dinner

Prep:20 mins
Cook:1 hrs 20 mins

Serves 4
Easy

Nutrition per serving

kcal 282
fat 14g
saturates 1g
carbs 32g
sugars 0g
fibre 5g
protein 5g
salt 1.59g

Ingredients

1kg starchy potatoes (such as Maris Piper or King Edward), peeled and cut into large chunks
2 beef stock cubes
200ml neutral-tasting oil , such as vegetable
4 tbsp wholegrain mustard
sweet & sour gherkins and Dijon mustard, to serve

Method

Put the potatoes in a large saucepan. Cover with cold water and 1 tbsp salt. Bring to the boil and crumble in the stock cubes. Reduce the heat to a simmer and cook for 8-10 mins until the potatoes are tender. Drain. Shake the colander to rough up the edges, then leave to steam-dry for at least 10 mins.
Heat the oven to 220C/200C fan/gas 7. Pour the oil into a large roasting tin and put in the oven to heat up for at least 10 mins. Once the oil is shimmering, carefully tip in the potatoes — the oil may spit. Roast for 40 mins, turning once.
Put the mustard, 1 tbsp warm water and some salt and pepper in a small bowl, and mix into a loose-ish paste. After 40 mins, brush the mustard glaze all over the potatoes. Pour over any remaining glaze, then roast the potatoes for another 40 mins until dark brown and crisp all over. Serve with slices of salt beef, sweet & sour gherkins and Dijon mustard on the side for dunking. You could also serve buttered rye bread on the side.