No matter how it’s pronounced potato, potatoe who doesn’t love a tuber? The adoration is universal as the potato has truly changed the world.  It was introduced to Europe by the Spanish Conquistadors that brought it over from the New World and it fueled the rise of the West and the adoption of the spud created the outline for modern agriculture being the fifth most grown crop in the world.  When it arrived in Europe, Marie Antoinette wore potato blossoms in her hair and even her hubby sported it on the buttonhole of his lapel!  True fashion statement.

There are no reproaches when it comes to the humble tater as they are a global addiction and beloved to all – fried, baked, whole, mashed, roasted or breakfast hash.

These particular morsels roasted with Grey Poupon are almost homicidal in flavor and you might want to roast a double batch, as champions will reign after wrestling matches when you serve them. Two words – Food-Gasm.


1 ½ LBS of small potatoes – a mixture of baby gold and red halved

2 TBSP of Grey Poupon Mustard – 1 TBSP grainy and 1 TBSP plain

2 TBSP of fresh chopped rosemary

1 TBSP honey

½ TSP granulated garlic

½ TSP granulated onion

1 TSP Kosher salt

1 TSP of Aleppo pepper (see note)




In a working bowl add the halved potatoes.  Whisk the mustard, honey, granulated onion and garlic, Kosher salt in a small separate bowl.  Add the rosemary to the potatoes, drizzle the olive oil, Aleppo pepper and coat the potatoes with the mustard mixture.  Let them sit for about 30 minutes before placing in the oven.

Cover a cookie sheet with foil and sprinkle some of olive oil to prevent the spuds from sticking.  Spread the prepared potatoes and bake uncovered for about 30-45 minutes or a little longer according to the desired crispiness.



Trust me in this, don’t substitute the Grey Poupon label for any other Dijon mustard as its distinct taste and aroma separate it from other brands.  In my opinion Gray Poupon reigns king and that’s what makes this potato dish so stellar.

I recently discovered Aleppo pepper and it’s absolutely addicting.  I’ve substituted crushed red pepper flakes in some of my dishes for ground Aleppo, as the flavor it imparts to any dish is sublime.  With cumin undertones and a fruity and raisin-like flavor it’s not unlike the Ancho chili.  However, Aleppo peppers don’t have seeds, hence it’s a contributing factor to its mildness.

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Pantry Rat