Mustard Baked Potatoes With Olives

Name: Mustard Baked Potatoes With Olives
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 6 oz Servings, 8 serving(s)
Ingredients: 6 large potatoes (3 lbs, washed & left unpeeled); 1/3 cup olive oil; 1 medium onion (finely chopped); 2 garlic cloves (crushed & finely minced); 2 teaspoons black mustard seeds; 2 teaspoons dry mustard; 1 tablespoon dried Italian seasoning (I use McCormick Classic Herbs); 1/2 cup black olives (sliced)

Submitted by twissis

"From the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series, this is a new, easy-to-fix & flavorful way to serve a potato side-dish. I usually do not serve a new dish to guests, but we had unexpected company for dinner the nite I 1st made these potatoes. Our guest devoured 3 helpings & DH 2 had helpings. Icelanders revere their potatoes, so my trial proved my view that these are very good! *Enjoy*"

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photo by acid.

Ready In:: 1hr 15mins
Ingredients:: 8
Yields:: 8 6 oz Servings
Serves:: 8

ingredients

6 large potatoes (3 lbs, washed & left unpeeled)
¹⁄₃ cup olive oil
1 medium onion (finely chopped)
2 garlic cloves (crushed & finely minced)
2 teaspoons black mustard seeds
2 teaspoons dry mustard
1 tablespoon dried Italian seasoning (I use McCormick Classic Herbs)
¹⁄₂ cup black olives (sliced)

directions

Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.

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Reviews

Great recipe. I did omit the mustard since I did not have them. Made for your win for the Foot Ball Pool 2010 week 12

Dawn F.
These are excellent potatoes. I love mustard and pairing it with potatoes is a great idea, the flavors in this dish really worked for me. I had to use yellow mustard seeds since I could not find the black, I think it would be even better with the black mustard seeds.

acid.

RECIPE SUBMITTED BY

twissis

Iceland

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)

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