Follow these steps for perfect results
red potatoes
small
white potatoes
small
blue potatoes
small
canola oil
garlic clove
minced
salt
dried basil
pepper
bacon
cooked and crumbled
sour cream
mayonnaise
stone-ground mustard
brown sugar
fresh chives
minced
paprika
Preheat oven to 425°F (220°C).
In a large bowl, toss together the red potatoes, white potatoes, blue potatoes, canola oil, minced garlic, salt, dried basil, and pepper.
Transfer the potato mixture to a large cast-iron skillet or shallow roasting pan.
Roast in the preheated oven for 30-35 minutes, stirring occasionally, until the potatoes are tender.
While the potatoes are roasting, prepare the mustard sauce.
In a medium bowl, combine the sour cream, mayonnaise, stone-ground mustard, brown sugar, minced fresh chives, and paprika.
Mix well until all ingredients are thoroughly combined.
Once the potatoes are cooked through, remove from oven and transfer to a serving dish.
Top with crumbled bacon.
Serve the roasted potatoes with the mustard sauce.
Expert advice for the best results
Use Yukon Gold potatoes if blue potatoes are unavailable.
Adjust the amount of brown sugar in the sauce to your liking.
Garnish with extra chives and paprika for visual appeal.
Everything you need to know before you start
15 minutes
The mustard sauce can be made ahead of time.
Serve in a rustic bowl and garnish generously with fresh chives and crumbled bacon. Drizzle extra mustard sauce on top.
Serve as a side dish with grilled chicken, steak, or fish.
Pairs well with a summer barbecue.
Great for potlucks and holiday gatherings.
Complements the savory flavors.
A crisp white wine to balance the richness.
Discover the story behind this recipe
Celebratory side dish, often served on patriotic holidays.
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