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We hope you got insight from reading it, now let's go back to english mustard baby roasties recipe. You can have english mustard baby roasties using 7 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook English Mustard Baby Roasties:

1. Get 5 of New Potatoes (peeled).
2. Prepare 2 tsp of English Mustard.
3. Prepare 1 tbsp of Olive Oil.
4. Take 1 tsp of Turmeric.
5. Get 1 tsp of Plain Flour.
6. Take of Grind of Chilli Flake (optional).
7. You need of Salt & Pepper to Season.

Instructions to make English Mustard Baby Roasties:

1. Half fill a small pan with boiling water and add Turmeric plus a pinch of salt and pepper..
2. Peel potatoes, cut in to 3 or 4 evenly sized chunks and place in to pan. Now leave for around 30 minutes so that the potatoes take on the colour of the turmeric..
3. After roughly 30 minutes turn on your oven to 200°c and your hob to high and bring potatoes to boil, cooking for only 3-4 minutes. Whilst potatoes cook, heat a frying pan on a medium/high heat adding the oil, mustard and a good grind of chilli flakes and stir to mix..
4. Remove potatoes from heat, empty in to a colander, sprinkle over a teaspoon of plain flour and lightly toss to coat..
5. Tip the potatoes from colander straight in to the pan with oil and mustard and fry until they are coated in the mixture and start to turn golden brown in places... Do not over fry as will be finished in oven!!.
6. Line a tray with foil and then tip in potatoes, spreading evenly. Cook in middle of oven for 25-30 minutes, depending on how crispy you like them, turning half way.... Serve & Enjoy!.

The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. Tagged the not so mellow yellow, Colman's English Mustard has enjoyed a long and successful history in the U. English mustard and cauliflower macarons. by Simon Gueller. Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables. by William Drabble.

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