Name: Roasted Jersey Potatoes with Mustard Dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 500g Jersey potatoes: washed, roughly chopped; 200g button mushrooms: cleaned, roughly chopped; 200g green beans; 200g cauliflower, roughly chopped; ½ cup defrosted peas; 1 tablespoon olive oil; Salt and pepper to taste; Garnish:; Snacking Essentials Pumpkin seeds, few mint leaves and a sprinkle of chilli flakes; Mustard Dressing:; 3 tablespoon apple cider vinegar; 2 tablespoon olive oil; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; Salt and pepper to taste

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If you are looking for a quick, easy and satisfyingly healthy potato dish, then these roasted Jersey Potatoes with a zingy Mustard Dressing is just the perfect dish for you.

Jersey potatoes are incredible for this dish as their soft buttery insides work in perfect contrast to the sharp acidity from the dressing. But don’t worry if you’re unable to get your hands on them – they are a short fleeting seasonal ingredient, and the more traditional potatoes of the waxier kind (such as New Potatoes, Creamers or French Fingerling) will work just as well.

This dish needs little in the way of prep. The roasted Jersey potatoes are left to shine in all their golden glory. Don’t scrub the potatoes before cooking. A simple delicate wash is all that is required. You don’t want to damage their fragile skin because when that crisps up in the oven something magical happens. I love these potatoes just roasted in salt and eaten hot from the pan, but if you can save a few to make the rest of the dish, it’s definitely worth it. The combination of seasonal vegetables and added toppings all combined with that silky smooth mustard dressing is simply done extremely well.

Mustard I think, has a little bit of a bad and outdated reputation. But it can easily be bought into the 21^stCentury and be used to add layers of flavour and depth to a simple dish and make it something truly spectacular. Take this dressing for example. Not only is it one of the easiest dressing you can make at home, but it comes together in just a few minutes. I always like to make extra to then store in the fridge (in an air-tight glass jar for up to 2-3 days) to then drizzle on salads, stir through pasta or rice dishes or jazz up any roasted vegetables. Always bring the dressing up to room temperature and give it a good shake or stir before serving.

What to do with Roasted Jersey Potatoes

Potatoes are the perfect star of this dish and you can tailor it to suit your needs. I like to have it for lunch, served with a nice crisp salad but you can also serve it as a side dish to your main course. You can even pack it up and take it with you for a warming winter picnic dish.

Potatoes have this wonderful ability to be able to be served with pretty much anything. I would, however, avoid anything that has an overly strong flavour as the mustard already packs quite a punch. But it would work amazing with a gorgeously vibrant ratatouille or your favourite seasonal vegetables, coated in a good glug of high-quality olive oil, some salt and cracked black pepper and then roasted till crisp and charred on the edges but soft and buttery inside – just like the Jersey Potatoes.

Just like the dressing, you can keep the potatoes in the fridge, in an air-tight container for 2-3 days. You can eat it cold, straight from the fridge as I do, or you could reheat in the oven, just enough to warm back through and then finish with some fresh herbs to lift the flavours. I wouldn’t recommend freezing this recipe as potatoes can tend to go quite chalky once defrosted and the seasonal stars of the Jerseys are much better suited to being eaten as fresh as possible.

Add Some Finishing Touches

I always like to add an extra layer of crunch to all my dishes just before serving. It helps add texture and takes things to the next level. Pumpkin seeds work amazingly well here. Their malleable texture goes wonderfully crisp in the oven when roasted and their subtly sweet nutty flavour pairs perfectly with the potatoes and that sweet but powerful mustard dressing. I always love to use a generous sprinkle of Snacking Essentials Roasted Pumpkin Seeds before topping it off with some fresh ripped mint leaves. But you could use Sunflower Seeds or Pepitas instead. Herbs and mustard are like a match made in heaven, so you could substitute the mint for Rosemary or Basil. I love the freshness that comes from the mint, it makes the whole dish feel super summery, which is perfect right now, but the others would work just as well. Add the rosemary before roasting but save the basil and treat as if you would the mint, and rip and toss through before serving.

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