Potatoes with Mustard and Thyme

Why You’ll Love This Recipe

I absolutely love this recipe because it’s a quick and flavorful way to elevate potatoes without needing a lot of complicated ingredients. The mix of old-fashioned and Dijon mustard gives the dish a zesty kick, while the thyme adds an herby freshness. The garlic and olive oil round everything out, creating a dish that’s savory, tangy, and aromatic. It’s a perfect side dish for weeknight dinners, barbecues, or holiday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg small, peeled potatoes, washed

• 2 tablespoons old-fashioned mustard

• 1 tablespoon Dijon mustard

• 3 tablespoons extra-virgin olive oil

• 3 cloves garlic, minced

Directions

1. Boil the potatoes: I start by placing the peeled, washed potatoes in a large pot of salted water. I bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork. Then, I drain the potatoes and set them aside.

2. Prepare the mustard dressing: While the potatoes are cooking, I whisk together the old-fashioned mustard, Dijon mustard, olive oil, and minced garlic in a bowl. I mix it until everything is well combined.

3. Combine the potatoes with the dressing: Once the potatoes are drained and slightly cooled, I add them to the bowl with the mustard dressing. I toss the potatoes gently to coat them evenly in the mustard mixture.

4. Add thyme: I sprinkle fresh thyme leaves over the potatoes and toss again to distribute the herbs evenly throughout the dish.

5. Serve: I serve the potatoes warm as a side dish, and enjoy their zesty and herby flavors!

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Add roasted vegetables: For a heartier dish, I can add roasted carrots, parsnips, or onions to the potatoes.

• Make it spicy: If I like a bit of heat, I can add a pinch of cayenne pepper or chili flakes to the mustard mixture.

• Use fresh herbs: Instead of dried thyme, I can use fresh thyme or even rosemary for a different flavor profile.

• Add a touch of sweetness: A drizzle of honey or maple syrup can balance the tanginess of the mustard for a slightly sweet variation.

Storage/Reheating

These potatoes can be stored in an airtight container in the fridge for 2-3 days. To reheat, I can place them in the microwave or warm them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through.

FAQs

Can I use other types of mustard?

Yes! I can substitute the Dijon mustard with whole-grain mustard or spicy brown mustard for a different flavor profile.

Can I make this recipe ahead of time?

Yes, I can prepare the potatoes and dressing ahead of time. Just store the components separately and combine them when ready to serve.

Can I make this dish without garlic?

If I’m not a fan of garlic, I can leave it out or replace it with a small amount of onion powder or shallots for a milder flavor.

Can I add cheese to this recipe?

Absolutely! A sprinkle of Parmesan cheese or crumbled feta on top of the potatoes would add a lovely salty flavor.

Can I make this recipe vegan?

Yes, this recipe is already vegan-friendly! The mustard and olive oil provide a rich and creamy texture without any dairy.

Conclusion

These Potatoes with Mustard and Thyme are the perfect side dish when I want something simple yet full of flavor. The tangy mustard and aromatic thyme complement the soft, tender potatoes beautifully, and the dish is ready in just 20 minutes. Whether I’m serving them for a casual meal or a special occasion, they’re always a hit!

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